12 thick-cut bacon slices
2 cups flour
2 teaspoons baking powder
1½ teaspoons salt
2 large eggs
2 cups whole milk
2 cups shredded Irish cheddar cheese
2 tablespoons unsalted butter
6 large eggs
A pinch of salt
Freshly ground black pepper
6 tablespoons mayonnaise
2 medium tomatoes, thinly sliced crosswise
12 lettuce leaves
Heat the oven to 230°c. place the bacon on a baking sheet and bake until browned and crisp. Remove and place the bacon to one side. Carefully pour the bacon fat from the baking sheet into a heatproof measuring cup. Reduce the oven temperature to 100°c.
In a large mixing bowl whisk together the flour, baking powder, and salt.
In a second mixing bowl whisk the eggs, add the milk and, while whisking, slowly pour in the bacon fat. Add the cheese and stir until combined.
Add the milk-cheese mixture to the flour mixture and combine.
Prep waffle iron by lightly greasing and heating on the hob, rotate occasionally to heat the iron completely. Ladle batter into the preheated waffle iron and cook waffles until golden brown.
Melt 1 tablespoon of the butter in a large nonstick frying pan. Add an eggs, season with salt and pepper, and fry until cooked to your liking.
Spread the mayonnaise on one waffle and top each with fried egg. Divide the tomato and lettuce over the egg, top with the bacon slices, and close with the remaining waffle.