Clearly, as I stressed in my last post, I am very behind on updating the blog with recipes I have been creating for some time coming. Also, I am struggling to find the right place in my house to take food pictures. Although nobody talks about it, food photography runs the show when it comes to food blogging. Nobody cares for a blog with bad pictures. Let’s be honest around here.
I have lots of recipes I want to post including the one for today, Honey Dijon Wafflewich. A while back, I made a delicious Honey Dijon Potato Salad that rocked my world. I had a hard time figuring what to do with the last couple of spoonfuls that were left because I happened to be in the mood for a sandwich that morning. What can I say? I am a wafflewich girl. And, as I do with most of my leftovers, I put it in between two toasty and crispy gluten-free waffles. By now, you would think I am waffles spokeswoman or something! Hah, who doesn’t love a wafflewich? All the people who aren’t following me yet! That’s who.
Anywho… LOL I crack myself up. As I sit here sipping on my delectable Maple Raspberry Iced Coffee, I will be making several posts with crazy stories unrelated to the food being mentioned at hand. Was that even English? That is the fun about blogging. I am the grammar police but nobody can come on here and start acting like grammar police. Gotta love the blogging world!
Honey Dijon Wafflewich
For breakfast or lunch or maybe even dinner, the Honey Dijon Wafflewich is perfect to use up some leftover honey dijon potato salad.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Toast waffles for a few minutes. Serve on a plate.
Slice onions and peppers.
Drizzle olive oil on a pan. Scramble all ingredients together on medium heat. Serve your eggs evenly for two on a waffle. Cover with other waffle like a sandwich.