A King’s Hawaiian bun waffle with chicken fried bacon and a runny egg.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with King’s Hawaiian Foodservice and FOH.
Waffles
INGREDIENTS
- King’s Hawaiian rolls
METHOD
- Place into a waffle iron and run the cycle.
Runny Egg
INGREDIENTS
- 1 ea. Egg
METHOD
- Baste with oil in a pan to achieve crispy edge and runny yolk
Chicken Fried Bacon
INGREDIENTS
- Thick cut bacon
- 1 cup Plain flour in a bowl
- 1 cup Seasoned flour in a bowl
- 1 cup Flour for wet batter
- 1 can or bottle Club soda
- 1 ea. Egg
METHOD
- Bake your bacon on a rack in the oven at 350f until done. Not crispy but well browned and fat rendered. Let cool.
- Mix egg 1 cup flour for wet batter, and 1 can of club soda in a bowl until it forms a pancake batter consistency.
- Dip bacon into plain flour in a bowl. Then into wet batter then into season flour in a bowl.
- Then fry at 350f until golden brown.
