The Megan-simple “waffled egg melt” recipe

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Thing to know about me #1: I love all things waffles — sweet, savory, hell, they don’t even have to be waffles at all, as long as things are waffled, I’m happy. When my boyfriend bought me a waffle maker, we started experimenting with ways to use it to waffle all the things. Our first time, we obviously made waffles, but recently we whipped up the “waffled egg melt.” It’s basically a waffled scrambled egg sandwich.

Thing to know about me #2: I can’t cook. Remember the Offbeat Home & Life cooking challenges one and two? My cooking skills improved slightly through those trying times. So pair my slightly-improved-but-not-great cooking skills with my boyfriend’s also barely-existent cooking skills then add my enthusiasm for our waffle maker, and this is what Megan-simple cooking has become…

The Waffled Egg Melt

scrambled egg melt ingredients


  • thinly-sliced sourdough bread
  • eggs (two eggs per sandwhich)
  • whole milk (optional, for the eggs)
  • cheese (we used manchego and mahón)
  • fresh herbs (we used chives, after having to text a friend to find out what it means when scrambled egg recipes call for “fresh herbs”)
  • butter

Step 1:

step two waffled egg melt

Make scrambled eggs however you like ’em. We made soft-scrambled eggs with chives, and seasoned with salt and pepper.

Step 2:

step 2 waffled egg melt

Butter both sides of your sliced sourdough.

Step 3:

step 3 waffled egg melt

Place one slice of sourdough on the waffle iron, then cover the bread with a layer of cheese slices.

Step 4:

step 4 waffled egg melt

Transfer scrambled eggs from the pan to the bread.

Step 5:

step 5 waffled egg melt

Add another layer of cheese. We didn’t do this on our first waffled egg melt, but we amended it on our second.

Step 6:

step 6 waffled egg melt

Top it all off with one more slice of buttered bread.

Step 7: Waffle. That. Shit.

waffle it

step 7 waffled egg melt


waffled egg melt for two

We made two versions, and they both were delicious, but could have used more flavor. Remember, I am NOT in any way a cooking expert, so I bet all y’all could come up with better/more waffled egg melt ingredients, additions, and ideas.

Tell me, Homies, how could we have or how will you improve upon the waffled egg melt?

Comments on The Megan-simple “waffled egg melt” recipe

  1. I don’t know if these are a thing in the US but we use toasted cheese sandwich maker to do the same thing in the UK (and the result is called a toastie). It’s pretty much the same basic idea as a waffle maker or panini press, it’s hot and squashes stuff together in a good way. However there is one vital difference, it squashes and seals only the EDGES of the bread together (if you use square sliced bread that is) leaving a generous pocket in the centre of the bread for MORE filling! See picture.

    My brother lived on these as a teenager. As you’d expect the obvious grilled cheese combos (cheese and ham, cheese and bacon etc etc) are popular done this way and an old student classic is cheese and baked beans, you just put a dollop of beans (straight from the can) in the centre of the sandwich on top of the cheese and close up the machine. You do however run the risk of being squirted with volcanically hot bean juice when you bite in…. I’ve also known some people do sweet ones with banana and finely chopped chocolate or Nutella.

    These days toasties are having a bit of a gourmet moment, (beans being swapped for homemade ones, curries, chillis and other left over delicous things in a sauce) and you’ll also see recipes like this delicious looking feta, tomato and avocado toastie:
    I don’t see why you couldn’t give that a go in a waffle maker, it will just be bit flatter so you may have to adjust amounts to stop excessive side burstage (waffle, not you!). I’d avoid the things in a sauce variants in a waffle maker though as it doesn’t look like you get that sealed pocket effect, could get messy!

    • I don’t know about the rest of the US, but sandwich makers are fairly common in my neck of the woods. I grew up making pizzas and grilled cheese in them. They don’t seem to be as popular as they used to be since I see them in thrift stores all the time. For gooey/saucy applications, you can’t beat the pocket sandwich. I think that a waffle or panini maker would be pretty messy.

  2. Did you season the eggs at all (aside from adding chives)? Eggs are pretty bland on their own. If you didn’t already, I’d recommend adding a little salt and pepper before cooking the eggs. I also like to add a dash or two of hot sauce (Frank’s Red Hot or similar). As for assembling the sandwich, I think a slice of tomato would make a nice addition.

      • You can also add whatever dried spices you have in the cabinet – taco seasoning, cumin, rosemary, etc. Sometimes I know what I want and other times I smell the spice to know if it’s what I want and if it will smell good with the other spices I’ve added.

    • I like to use a little onion powder since I don’t usually have fresh herbs around. I never use salt don’t really like it but pepper yes and sometimes rosemary. Although the rosemary is more for when I’m also using potatoes.

  3. I forget where I learned this, but I believe tarragon is another traditional fresh herb to add to scrambled eggs.
    For Megan who’s into waffling All The Things, I recommend making crispy tofu in your waffle iron. It’s as simple as marinating tofu slices in teriyaki sauce, then placing it on a lightly oiled waffle iron on its highest temperature until brown and crispy. I make 4 slices out of 1 brick of tofu. I like to eat it with sweet & sour veggies, or ramen noodles.

  4. Yup, any panini recipe should easily be able to be converted to a waffle iron. My favorite is a caprese, with fresh mozzarella, tomatoes (fresh or sundried), and fresh basil. I would get one of those “Just Bake” baguettes from the grocery store cut longwaze and then into four sections. I found that the toasting time for melting the thick slices of cheese was perfect for cooking the bread as well. I would premake four sandwiches at a time, and then toast one and wrap it in foil each morning to take to work (usually with a side of soup).

    I was using a George Foreman rather than a panini maker, so I also ended up with a nicely ridged crust.

  5. Waffled hash browns!

    There’s this Shredded-Potatoes-With-Egg-and-Flour-Thing in Germany, it’s called a Kartoffelpuffer or Reibekuchen. Wikipedia tells me that almost every cuisine that uses potatoes knows a variation on this, so you might know this as “latke”, “hash brown”, “potato pancake”, “rösti”, “placki”, “gamjajeon”, or something completely different.

    The point is, here you can buy the raw “dough” in the supermarket, and all I have to do at home is to maybe crack an egg into it or add more salt, and then waffle it the fuck up.
    The dough is supposed to be pan-fried, but if I waffle that shit, I can cut down on the oil, plus the result gets crispier.

    Sometimes I add bacon bits. Ha. Glory.

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