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Turkey-and-Gravy Waffle Sandwich with Sunny-Side-Up Egg

Photo: Stephen Devries; Styling: Claire Spollen

Active time 40 mins
Total time 45 mins

Serves 6


  • 2 cups (about 8 1/2 oz.) all-purpose flour
  • 2 tablespoons thinly sliced chives
  • 3 teaspoons granulated sugar
  • 2 1/2 teaspoons chopped fresh thyme
  • 2 1/2 teaspoons chopped fresh sage
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 cups buttermilk
  • 1/4 cup melted unsalted butter
  • 2 large eggs
  • 3 tablespoons unsalted butter, divided
  • 8 ounces leftover cooked turkey (white and dark meat)
  • 6 large eggs
  • 1/2 cup leftover gravy, warmed
  • 1/2 teaspoon black pepper

How to Make It

  1. Preheat oven to 200°F. Whisk together flour, chives, sugar, thyme, sage, baking powder, baking soda, and 1 teaspoon of the salt in a medium bowl. Whisk together buttermilk, melted butter, and 2 eggs in a small bowl. Stir buttermilk mixture into flour mixture just until combined.

  2. Cook batter, in batches, in a preheated lightly greased waffle iron until golden brown, 4 to 5 minutes. Place in a single layer on a baking sheet, and keep warm in preheated oven up to 30 minutes. Repeat process to make 12 waffles.

  3. Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high. Add turkey, and cook until golden brown and crispy, 5 to 6 minutes. Set aside. Melt remaining 1 tablespoon butter in skillet. Gently break eggs into skillet; cook 2 minutes. Cover and cook 1 more minute or to desired degree of doneness.

  4. Place 1 waffle on each of 6 plates.Top evenly with turkey, gravy, and eggs. Sprinkle with pepper and remaining 1/2 teaspoon salt. Top with remaining waffles.