You always have that one friend that you can simply just be extremely weird in front of. That friend that you call and pester for the stupidest things even when you are separated for an entire year approximately 9 hours away from each other. That friend whom you basically feel like you are dating as evident by example a: my call last weekend to Analiese Trimber stating, “It’s kind of weird that I haven’t seen you in the last 24 hours….I miss you.” Let me introduce you to my sidekick, The Bacon Princess.
The great travels of Breakfast with Bex and The Bacon Princess all began with a brunch date back in the Spring of 2015 on H Street with fellow DC food enthusiasts DC Food Porn and Real Food with Dana. From that first bite of brunch, Annie and I realized that it was love at first sight…. or rather, that we were equally as sarcastic and weird, obsessed with food and exploring DC restaurants and of course, in love with Deep Eddy Grapefruit Vodka, (which if you have never tried, you should). As a result, the friendship which I shall dub “The Triple B” aka “Bacon ‘n Breakfast Besties” was formed.
One of my first weekends officially back in D.C. entailed this monumental brunch that we created together. Without a doubt, this breakfast was bomb and I am salivating just remembering it’s greatness.
Savory Rosemary Waffles with Egg, Roasted Asparagus & Bacon
*Recipe created with The Bacon Princess.
Servings: 7-8 waffles
1 1/4 cup unsweetened almond or coconut milk
1 teaspoon apple cider vinegar
1 teaspoon rosemary
1/4 cup olive oil
1/2 cup rolled oats
1 3/4 cup all-purpose gluten free flour
1 1/2 teaspoon baking powder
1 pinch sea salt
1 pinch pepper
1 pinch dried basil
1 pinch dried sage
- Make rosemary-infused olive oil by combining the two ingredients and let sit overnight. Or you can do what Annie did and combine rosemary and olive oil in ice cube trays and freeze until ready.
- Combine milk and apple cider vinegar in a small bowl. Stir to combine and let sit for a couple minutes.
- Add rosemary-infused olive oil to milk and vinegar mixture, stir to combine.
- In a large bowl, combine oats, flour, baking powder, salt, pepper, dried basil, and dried sage.
- Add wet ingredients to dry and combine until fully incorporated.
- Heat waffle iron.
- When waffle iron is ready, place batter inside and cook until your waffle iron says they’re done.
- When waffles are cooked, place on a cooling rack until ready to eat so they stay crisp.
- Top with bacon, roasted asparagus, avocado and whatever other toppings you desire. Bon appetit!