These Apple Cheddar Waffles were a special breakfast-for-dinner treat, made for me and amuse-bouche on Wednesday night by a special someone! The waffle recipe comes from the Pocket Cook Book by Elizabeth Woody and members of the Food Staff of McCall’s Magazine — first printed in 1942. My garage-sale version is a reprint from 1946.
To make our breakfast more dinner-like, we added grated cheese, melted by the delicious apple topping…with a fried egg for protein.
The waffle iron entered my life for $5.00 courtesy of a friend’s moving sale, making this dish as much an ode to second chances as to breakfast for dinner.