PORK BELLY WAFFLE

Sunny side egg, Pineland Farms Cheddar, Maine Maple & Sea Salt Crunch

Makes 4 waffles

For the waffle batter:

1 ½ cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

½ teaspoon salt

¼ cup melted butter

3 eggs, separated

1/8 teaspoon cream of tartar

1½ cups warm milk

3 sprigs chopped thyme

1. Sift together flour, baking powder, sugar, and salt, and set aside.

2. Add cream of tartar and egg whites to mixer and whisk to stiff peaks.

3. In a separate bowl, whisk egg yolks until light and frothy. Slowly whisk butter to the egg yolk, followed by warm milk then dry ingredients. Finish batter by folding in the egg whites and chopped thyme.

Note: The batter can be prepared the night before, giving you more time to spend with your guests.

For the maple crunch:

2 cups high-quality maple syrup

4 strips of finely chopped, crispy bacon

Sea salt to taste

1. In a pot over medium heat, reduce maple syrup by three-quarters, place on a nonstick pan and allow maple to cool. Break cold maple into small candy crunch size pieces; add bacon and season with salt to taste.

Note: This too can be prepared the day before. In place of cooking maple syrup, you can purchase a good quality maple candy and chop it into tiny pieces. There is no shame in shortcuts as long as quality is not sacrificed.

Preparation:

1. Cook your waffle batter as directed by the manufacturer of your waffle iron. Before closing the iron, add about 3-4 ounces of cubed pork belly (homemade or store bought), close iron and let the magic take place. If you have difficulty finding pork belly, fully cooked rough chopped bacon is a great alternative.

Assemble:

1. Place fully cooked pork waffle on desired plate, top with a generous amount of shredded pineland farm cheddar, two sunny side up eggs, a hearty sprinkle of maple sea salt crunch and garnish with fresh berries.