
Festival Waffles with Cinnamon Pepper Jelly Bacon & Scrambled Eggs
Combine all the waffles ingredients in a bowl & let sit for a minimum 10 minutes. Cook in a waffle iron, according to your brand’s instructions. Boil Shavuot Cinnamon Tea Bags & 6 tbsp sugar in water for approx 10 minutes, or until water reduces by about half. Add Spur Tree Pepper Jelly and simmer until thick. Line a baking sheet with foil & lay bacon strips. Brush both sides with pepper jelly mixture & sprinkle remaining sugar. Place on the middle rack of a cold oven & heat to 350 degrees fahrenheit oven. After 15 minutes, start checking bacon, so it doesn’t burn. Check every 3 minutes or so after that, until bacon is brown & shiny. Break eggs into a bowl, add (milk/cream), salt & pepper to taste. Whisk briskly, until eggs are smooth. Add butter to a non-stick pan, over medium-low heat. When fully melted, add eggs to the pan. Using a wooden/rubber/silicone spatula, start pulling the cooked outer edges, in toward the center of the pan. Continue doing this until the eggs are no longer flowing around the pan, but are still moist – about 90% cooked. Remove the eggs to a warm plate.
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