I am a freak about bacon. Especially when it is oven baked and caramelized with a glaze of maple syrup. Add some waffles…… okay I will stop. I don’t want you ruining your computer with drool.
The key to this is rendering the bacon fat slowly in a COLD, non-preheated oven. Counter-intuitive I know, but it is the only way to melt away that fat and keep the bacon nice and crispy. SO KRISPY
Line bacon on oiled drying rack over sheet pan. Place in cold oven. Turn oven to desired temperature (this depends on how you like your pork belly), I like 400°F.
Bake until it looks like this, and the bacon is just starting to brown. This was after about 15 minutes.
Brush on maple syrup. Put back in oven and bake for another 10 minutes, or until syrup has nicely caramelized.
Flip bacon over, brush with maple syrup and bake until fully caramelized and the majority of the fat is gone. This was mine finished.
While bacon is cooling, whip up your favorite waffle batter. I cheated and used a mix, but you can go all pioneer on me and make your own. Next time I make waffles from scratch I’m using this recipe.
Crumble up bacon strips, except for one, and fold into waffle batter.
Cook until waffle iron stops steaming. Top with GOOD butter, maple syrup, whipped cream, and reserved strip of bacon, crumbled into pieces.
No one would complain about scrambled eggs on the side.