Matty Matheson’s Waffle Breakfast Sandwich with Mascarpone, Strawberry Jam, Egg & Bacon
This indulgent breakfast sandwich layers crisp, sugar-dusted ready-made waffles with whipped mascarpone, freezer strawberry jam, fried eggs, and bacon. Equal parts sweet and savoury, it’s a bold, brunch-ready recipe that delivers comfort with a playful edge.
Ingredients
Freezer Strawberry Jam (makes about 7 cups)
- 2 cups strawberries hulled and crushed
- 4 cups granulated sugar
- 57 g pkg pectin crystals
- ¾ cup water
Sandwich
- 1½ cups heavy cream
- 3 cups granulated sugar divided
- 1 cup mascarpone cheese
- 4 slices thick-cut bacon halved crosswise
- 4 eggs
- 1 tbsp cinnamon
- kosher salt
- 2 cups canola oil for frying
- 8 frozen waffles
- 1 cup Freezer Strawberry Jam
Instructions
Strawberry Freezer Jam
- In large bowl, combine strawberries and sugar. Let stand for 15 minutes.
- In small saucepan, bring pectin and water to a boil. Simmer on high for 1 minute, stirring constantly. Add this mixture to macerated strawberries and stir for another 3 minutes.
- Transfer to clean jars and seal tightly. Do not overfill – leave a bit of space in those jars. Let sit in fridge overnight to set, and then transfer to freezer. The jam will keep for up to 8 weeks.
Sandwich
- Place baking sheet in oven and preheat to 450°F.
- Prepare your mascarpone filling. In large chilled bowl, whisk cream with 1 cup of the sugar until you achieve stiff peaks. This can be done with a hand mixer as well if you aren’t up for the forearm challenge. Transfer half of this mixture to a second bowl. Add mascarpone and whisk it together until thoroughly combined. Gently fold in the remaining whipped cream with a spatula. Cover and keep in fridge until ready to use (about 20 minutes).
- Next, we’re going to make sheet-pan bacon and eggs. Arrange bacon on preheated baking sheet and roast until fat renders and bacon curls, about 8 minutes. Remove from oven and move bacon to one side of pan. On the other side, crack your eggs, then immediately return pan to oven. Roast until whites are just set, about 3 minutes. Set aside.
- Line another baking sheet with paper towels. In medium bowl, mix together remaining 2 cups granulated sugar, cinnamon and pinch of salt. In large pot, heat oil to 350°F. Fry your waffles, 4 at a time, until golden brown, 2 minutes per side. Immediately toss them in your sugar mixture and then transfer them to the paper-towel-lined baking sheet.
- Smother 4 waffles with the whipped mascarpone and top with an egg, 2 halves of crispy fried bacon and ¼ cup of the jam. Top with the remaining fried waffles and eat immediately.
Notes
Feel free to make this sandwich open-faced.