i like them soaked and but then you can kind of like bring them out what this is how you do do you realize how resilient these eggos are they like inject more glutens into them hey welcome to mythical kitchen where dreams become food you know it’s always lego my eggo and never lego my ego we need to shed this husk of self-pride it holds us back from sharing in a truly vulnerable way just the way i shed this apron to show you that we have a new palm heel strike t-shirt available at mythical.com please go get yourself one of those if uh it’s something that would bring you joy i like how we talk about shedding our ego and earthly attachments i’m like buy a t-shirt all that is to say i’m about to show you three delicious frozen waffle hacks that you can do in your own home wearing your new palm heel strike t-shirt have you heard we got a new t-shirt i’ve broken the recipe down to three easy steps you can find them right there we also get a full written recipe down in the description below the t-shirt that i’m currently wearing which is now for purchase available at mythical.com did you buy it yet i’m not moving until you buy it oh let’s get cooking in the t-shirt that we have now available.com [Music] eggo waffle benedict that’s what we’re making right now we’re gonna take two eggo waffles and we’re actually gonna make a grilled cheese out of it eggs benedict is one of the hardest dishes to hack in my opinion because poached eggs are pretty difficult hollandaise is difficult unless you use the old blender hack and also we decided these waffles are too thin to just be like a normal plate so we’re making a grilled cheese out of it well you’ll see so i’m gonna take two slices of american cheese because it’s just it’s the best grilled cheese cheese you can use cheddar you can use whatever i’m just gonna pop these inside the waffles we have defrosted them so it’s a nice soggy waffle don’t look up what that game is i’m gonna add some butter to a pan and then i’m simply gonna go low and slow on my waffle grilled cheese i like using waffles for fun little hacks that you would use like bread for normal because it’s pretty much just like fun bread it’s like bread but it’s got fun little little football shapes on it so we’re just gonna nestle that in the butter we’re gonna let that cook low and slow and then i’m just gonna fry up an egg poaching eggs is difficult uh there’s a lot of like you know techniques that you can use either the vinegar you do the tornado you strain off you know the little kind of like spermatocord if that’s a thing just crack an egg i’m just gonna go sunny side up on the egg all we’re gonna do is let that go in the butter low and slow it’s like 80 as good as a poached egg and like a hundred times easier so the math adds up in your favor on that now blender hollandaise what we’re gonna do we’re gonna take some egg yolks in there and then we’re gonna add a little bit of acid to it via the juice of half a lem she’s a squirter half a lemon and then we’re gonna take a little bit of hot sauce i like adding hot sauce to my hollandaise and then salt and what you’re gonna do is you’re trying to like beat some air into these egg yolks right now uh just to sort of make it more receptive to the butter that’s one of those things that i don’t know if that’s true at all but it’s how i’ve always done it and it works out so i don’t know the science behind it but i’m gonna act like i do which is what most chefs do we’re just gonna blend that up feel it’s nice and frothy and you should see the egg yolks sort of like expand that’s great so we’re looking for the egg yolks to become a slightly more pale color but blenders can heat things via friction so you’re not necessarily trying to heat it all right now we’re gonna drop it on low wait check these good job egg you’re doing great we all need validation sometimes so that’s running we’re gonna take melted butter typically this would be made with clarified butter i didn’t clarify it because like come on who cares you’re not the outback steakhouse getting lobster with drawn butter right now you’re making eggo benedict and we’re gonna slowly stream in this butter go hollandaise go typically you’d do this over a double boiler but that’s annoying use a blender and it’s gonna blend until it’s nice and thick you see it actually becoming a nice pale color holiday should be done you want a somewhat fudgy texture on i think a lot of people make their hollandaise really runny hollandaise is similar to a sort of mayonnaise so i like it to have this nice like a little bit of run to it but still that kind of like fudgy emulsified fatty texture if your hollandaise does get too thick oh god that’s good though it’s just savory pudding and savory pudding it’s delicious they should make gogurt these make hollandaise go-gurt packets if your holidays gets too thick you just spin it out with a little bit of water i’m gonna go ahead and flip this grilled cheese in my hands oh that’s looking perfect add another pad of butter in there and grilled cheese it up and wait for that to finish cooking egg is set technique to a sunny side up egg i just crack into a pan let it go low and slow until the white set you can cover it with another pan but then you’re gonna get some like steam sort of coagulating over that yolk it’s not gonna be nice and pretty so pulling the egg let this go for another two minutes let me start stacking everything up all right so we got our waffle grilled cheese right here you can see this is the test you hold it by the top and if it’s held together by the plasticine quality of the cheese and it’s ready to go nice and crispy filled with all that butter we’re gonna take some of these warmed warmed ham coins this is canadian bacon it is ham that is made from the loin of the pig so it’s actually healthier huh and then we’re gonna take this here egg i’m just gonna grab it with my hands a little hand egg gonna pop that right on top and then our lovely and luscious hollandaise drizzle around like i would say drizzle and just like pool it on top and then just let that flow down the sides oh that is lovely then we take a couple chives nothing says hack like a garnish of chives and sticky take your dryer hand which is also not dry then you’re just gonna kind of clap the chives together over your benedict look at that and then a little bit of paprika you know paprika makes things look nice sprinkle a little bit over the top there you have it there’s your waffle grilled cheese eggs benedict boom hack done and what eight minutes that’s crazy i’m like bobby flee you’re coming to my house for brunch i’m gonna make you the ribeye steak with ancho chili butter a little bit of eggo waffle grilled cheese welcome to beat bobby flay everyone hates me i’m a schmuck that’s the show that’s not me that’s what the show says this waffle grilled cheese benedict looks delicious i can’t wait to take a bite eats like a grilled cheese it eats like a benedict you get that a little bit of sweetness in the eggos and somehow it also held together like a sandwich and i can’t actually eat it with my hands i mean this is really freaking fantastic also blender holidays are great it took like three minutes to make no double boiler didn’t poach the egg you don’t miss it you still get the runny yolk juicy that’s a fun little half but once you eat brunch you’re gonna need the dessert follow me to the next i got egg i got egg on my arm hair my hand why are my hands all wet i’m gonna make more stuff [Music] the typical amount of eggo waffles found inside an italian tiramisu are roughly zero to zero however we’re going to change that today so tiamatsu is typically made with ladyfingers which are like a kind of spongy cookie that are hard for somebody like me to do but you know it’s easy defrosting some soggy waffles so we’ve got a bunch of saucy waffles out here we’re gonna make our filling for the tamara soon we’re gonna make it a little bit jankier using cream cheese and whipped cream as opposed to something like mascarpone which is a i was gonna say offensive mascarpone is offensive uh to everyone who can’t pronounce it anyways what we’re going to do we’re going to take a bunch of heavy whipping cream and we’re going to add that to a stand mixer we’re going to start whipping that up we’re going to mix that with straight up american philadelphia cream cheese which i believe is actually made in illinois someone got philadelphia cream cheese nothing to do with philadelphia but i think it’s funny that in other countries they literally just call cream cheese uh philadelphia so i’m gonna add cream sugar to the cream no philadelphia no it’s like one of the midwest states google it until i find the answer that verifies what i already believe so we’re gonna spin this on high until it becomes whipped cream now what we gotta do is talk over the stand mix the whole time so i’m just gonna kind of yell and i’m gonna become like charlie kelly and we start talking about the tama suit like this we take some extra waffles this is just straight instant coffee that we’ve mixed with water typically you use espresso i’m not doing that also typically you wouldn’t use log cabin maple syrup but we’re doing that today i like that as opposed to the real maple syrup because it tastes more like maple than actual maple and so i like getting all those fake maple extracts in there so i’m gonna mix some of that with the coffee i’m just gonna give this a quick little dip give it a nice little shake off and this is going to act as our base for the tiramisu again typically you’d soak ladyfingers in this also you might typically add a fortified wine like marsala or port or something i typically add a rum to my tiramisu when i make it because i’m just i’m a lush the whipped cream has been whipped so i’m going to add our cream cheese to it this cream cheese has been softened in a blender did i say blender in that microwave dude put the cream cheese in this is the the whipped cream we’re gonna try and kind of like mimic the sweetness of mascarpone in there and we’re gonna get some of that nice saltiness from the cream cheese there we go that’s looking nice and whippy i like that i like that we’re shutting that down and then uh why don’t they have any aprons that have just like a towel plastered right there so you have a place to wipe it so you don’t get the logo dirty all right so now we’re gonna start building up our fortress around the outside of the eggos because i like the uh the ladyfingers on the outside does anyone hear my knee crack just just watch what i don’t know how do i have to explain everything you just watch we put elevator music over me just like cooking oh thank god just let the let’s listen to music this would be really really good though i’m in support of taking any classic uh european pastry dish and just replacing it with like rolled up eggos you can make a croissant from scratch instead of eggos all right there we go so you’re kind of squishing them together all right so so you’re gonna take your soggy waffles and you’re just gonna go ahead and take some cream and cream on the waffle oh no and you’re just gonna spread that cream around oh oh no we got some the soggy waffle fill we’re cool we’re fine we’re fine you just get out you’re gonna stack the cream and now we’re gonna add another layer of waffle so you’re just gonna take the waffles and i think i’m just gonna add a bunch to it i like them soaked and but then you can kind of like bring them out what that’s how you do do you realize how resilient these eggos are they like inject more glutens into them and then we can stack them in here this is just like how they do it in italia you know my family’s italian now we’re gonna take more of that cream cheese mixture don’t let the soggy waffles fold how much does this weigh one more waffle dip yeah this this is a good hack if you have 80 boxes of eggos laying around like say you had a sleepover this actually happened once i had a sleepover when i was like a child with my friends and i was like dad the lean pocket breakfast version is on sale you gotta buy like eight boxes all my friends are gonna love them and then we microwaved a bunch of lean pockets for breakfast and they’re like this is weird we’re we don’t eat lean pockets for breakfast and then i ate them all and it was sad childhood with josh all right one more dip at a ripper that’s great you’re gonna kind of force all the waffles down because you want it to be a perfect square final layer we just want an even layer of cream and then we’re going to hit it with a nice dusting of cocoa powder again if you want to add any liquor to your waffles please do it not even for this recipe just at all if you just want to add a shot of warm gin to your breakfast that’s on you not for me to judge and now i’m gonna hit with the dusting and cocoa powder where’d it go i got it and cocoa powder all over the top that’s a lot that’s okay we did it all right so now we’re gonna let this set up in the fridge overnight or like whatever you can eat it now there’s nothing stopping you i just gotta claw into it we’re gonna let this set up overnight and then i’ll see what see what it is friends we have waited one day now we must unsheath our tiramisu gracefully [Music] and here we have our beautiful waffle tiramisu i think this looks incredible uh i’m a huge fan i really like i’ve kept the waffle motif all around i’m just going to cut myself a nice beautiful square honestly i mean it’s set up really beautifully it’s gonna taste a whole heck of a lot like tiramisu look at her isn’t she lovely this is tiramisu all the way through and we use freaking eggo waffles for it we got all the maple syrup infused in there it’s got a beautiful texture because all of that waffle sauce the cream the instant coffee the maple syrup it also just infuses into the waffle like give this really beautiful kind of no-bake bread pudding-y texture let’s give it a try i’m gonna go ahead and put a little extra syrup on it what what you’re gonna drizzle a little bit of that over top yeah that’s big and delicious and if you serve this to an italian any italian any strange italian you find on the street there is no way that they could tell that these aren’t beautiful ladyfingers made in in their town of uh montepulciano except for the fact that you can see it’s a bunch of mashed together eggo waffles but it tastes really freaking close to tiramisu this is a fun hack but hey what do you eat after dessert ass salad natural transition yeah what if i told you with three simple ingredients you could make your own croutons out of eggo waffles that’s not a hypothetical i plan on doing that right now with three simple ingredients you can turn these echoes into croutons uh we’re gonna make a fried chicken and waffle salad uh because eggos i mean these is just bread but like a little bit of maple flavor chicken and waffles you know you always kind of have that little bit of maple going on and then we’re gonna turn some maple syrup into a delicious like dijon maple vinaigrette and honestly this is gonna taste really good the homemade croutons are some that i’m a big believer in you know i don’t believe in much these days now all i believe in is croutons so we’re just gonna cut these up into little squares all right so we’re just gonna pile those up give them a nice hefty drizzle oil because you want the oil to really sort of like uh kind of fry them from the inside out in the oven give a nice dusting of tony sees really sell that kind of fried chicken flavor in there i’m just gonna give these a nice toss kind of mash it around yeah we’re good we’re okay knees don’t sneeze it’s like i can visualize the particulates going into my nasal cavity i’m trying to get them out forcefully all right i think we did it and then uh we’re just gonna space these out evenly if there’s overlap on them they’re gonna steam in the oven you don’t want that all right so you want to fill your lungs up with a fair amount of cayenne pepper gonna pop these in the oven uh going 400 degrees for about 15 minutes you’ll see them get nice and golden brown you just check on them and now we’re gonna uh we’re gonna make a nice salad this is salad number two in mythical kitchen history everyone salad the sequel is back baby greens we’re getting insoluble fiber in our diet and um like manganese what’s in greens i’ve learned recently this is in fact salad number three that we have made on the show how much ever only salad number two we have made in the mythical kitchen because i made the ramen salad in uh ryan’s apartment all right cool so we’re gonna make this out so we’re gonna make a little maple mustard vinaigrette i make a salad like damn near every night at home i’m a big salad guy despite all the stuff you generally see me make on the show so i like to make a lot of little like fun vinaigrettes i like using two kinds of mustard i like going dijon mustard and like all this stuff is optional put ranch on it do whatever you want but like using dijon vinaigrette to give it a little bit of thickness and then these like just whole mustard seeds to kind of like give it a little texture and a little pop and to that i’m going to add log cabin maple syrup again you could use the real stuff but like cool in this economy all right we’re gonna add a little bit of salt and then we’re gonna add just some white vinegar and then a little bit of oil and then we’re just going to give that a nice little judge with the whisk uh you could make it a blender uh making vinaigrettes in a blender just one but then you gotta like clean up a blender give this guy a little taste that’s looking nice and salady though why would you make a salad when you just eat chicken tenders though what it tastes that’s great i mean it tastes like honey mustard except instead of honey you’re getting all that log cabin breakfast flavor right to the dome so now we’re gonna make a salad my salad philosophy you got your lettuces then you got two crunchier things we’re using some like carrot ribbons and some purple cabbage why did i struggle and then we’re going to add a couple of pecans to that then we’re going to take some of these delicious crunchy egg waffle croutons and i can take a couple of those and toss it directly in the salad with some of the dressing yeah yeah there you go there you go proper way to toss a salad manos toss it with your hands it’s just better this way it’s better this way this way you can like kind of massage the dressing through the carrots also if you think that people like aren’t touching food with their bare hands or gloves which are also touching other food uh in restaurants you kind of grow up read a book people touch food gonna take a nice little salad bowl and we’re just gonna plate our nice little salad in there look at that it’s a nice little salad we’re just gonna take a couple of these nice big old chicken tendees stack those on top get some of these delicious waffly croutons around there and i’m going to take a little bit more of that dressing sort of just give it like a nice drizzle over the top and then like i don’t know like a pecan just be like bro we got any craisins yo put some craisins on this salad though now i’m thinking about it for dank all right here we got it we made it we made a salad what do we do with it now oh i’m eating the salad let’s be that got to get a croton sackle crouton top dang it it’s a oh well you think i can’t cook salad because i’m making two or two out of echoes and grilled cheese and no that’s a good salad eat more salads make salads that are less boring put some layers of flavor in there put some crunch put some damn tony sashers get some egg waffles in there it was good as hell you’ve got a bunch of delicious raw vegetables that are like really well seasoned and it tastes like pancakes not a normal endorsement of salad that you may hear from a person i’m apparently not normal do i tell them to leave now i go bye there you got it three frozen waffle hacks you got your breakfast you got your dessert you got your post dessert salad uh thanks so much for stopping by i hope you got something useful out of this we got new episodes coming out every week we had no some of our podcasts the hot dog is a sandwich out every wednesday wherever you get your podcast hit us up on instagram under dreams become food at mythical kitchen just like maddie did maddie made the pop tart cheesecake for the third time which is maybe more times than anyone’s made any of our recipes i think that’s really rad i think that’s really ratty i was trying to come up with a pun of rad and maddie no it’s pretty bad but you know it’s not bad as maddie’s pop-tart cheesecake boom brought it back around see you next time the mythical kitchen’s favorite way to obliterate garlic and mortalized in t-shirt form get the palm heel strike t now at mythical.com