Egg In A Waffle

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon milled flax seed
• 8 eggs
• 8 tablespoons unsalted butter
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• 1 cup pecans, coarsely chopped
• 6 ounces canadian bacon, finely diced
• 1 teaspoon tarragon
• 1 teaspoon season salt
• icing sugar
• syrup

1. In a large bowl mix the first 6 ingredients with a whisk until well blended. In a medium bowl beat 3 eggs and then add the milk and vanilla. Melt the butter in a glass 1 cup measure or sauce pan. Add to the milk mixture. Whisk mixture until well blended. Add liquid to the large bowl and mix until well blended.
2. In a small frying pan add the bacon and a small amount of butter and cook on medium heat for two minutes. Add tarragon and mix together. Set aside.
3. Toast pecans in an oven for 7 minutes at 300 deg F or until lightly toasted.
4. Heat the waffle iron and then spoon recommended amount spreading to within 1/4 inch of the edge. Close and bake until golden brown. Remove waffle and using a biscuit cutter create a hole on one side of the waffle.
5. Heat a large frying pan to medium heat and then place the waffle in the pan. Prep the hole with a little butter. Crack the egg in the hole, add a pinch of season salt and cook 4 minutes or until done. (you can cover the egg with a metal measuring cup to help cook the egg).
6. Remove waffle onto a plate. Garnish one side with bacon and tarragon. Garnish the other side with icing sugar and pecans. Drizzle syrup on the waffle.

flour, baking powder, ground cinnamon, sugar, salt, flax seed, eggs, unsalted butter, milk, vanilla, pecans, canadian bacon, tarragon, season salt, icing sugar, syrup

Taken from food52.com/recipes/8211-egg-in-a-waffle (may not work)