You can use any waffle recipe you enjoy. Just be sure to stir in one teaspoon of finely chopped fresh rosemary and a half teaspoon of freshly ground black pepper.
For the Basil-Garlic Mayonnaise
1/2 cup mayonnaise
10 basil leaves, finely chopped
1 small clove garlic, minced or put through a garlic press
freshly ground pepper and salt to taste
For the Topping
1 teaspoon olive oil
8 slices bacon, preferably smoked
Large bunch baby lettuce leaves or several large Romaine leaves torn into small pieces
2 large tomatoes, thickly sliced
For the Waffles
1 teaspoon freshly chopped rosemary
1/2 teaspoon freshly ground black pepper
Prepare the Basil-Garlic Mayo: Stir together mayonnaise, basil, and garlic in a small bowl. Season with salt and pepper to taste. Set aside until ready to serve.
Prepare the Bacon: Heat oil in a large skillet over high heat until shimmering but not smoking. Add bacon. Cook until crisp, about five minutes per side. Transfer to a paper-towel lined plate.
Prepare the waffles. Stir rosemary and black pepper into the batter.
Heat waffle iron according to manufacturer's directions. Spray iron generously with non-stick cooking spray. Spoon batter onto hot iron (amount of batter will vary depending on your iron) and bake until golden brown and crisp.
Assemble: Remove waffles from iron. Break apart. Spread basil-garlic mayonnaise evenly over waffles. Top with lettuce, tomato and bacon slices. (You might need to break the bacon slices in half so they fit on the waffle.)