Mexican breakfast with waffles, hot honey, and chips

Ingredients:

• 2 cups dry waffle mix, to which you only need to add water
• 2 tsp vanilla paste
• 450 g raw spicy pork breakfast sausage, crumbled
• 3 tablespoons unsalted butter
• 6 large eggs
• 1.5 tbsp. heavy cream
• 3 slices of cheese, torn into small pieces
• Crushed blue corn tortilla chips, for serving
• Hot honey, for serving
• Special equipment: small round waffle iron (10 cm), taco stand

Preparation:

1. Preheat a round waffle iron.
2. Mix the waffle flour mixture with 2 cups of water and vanilla extract until no large lumps remain; do not overbeat the batter. Let the batter rest while you prepare the sausage and eggs.
3. Cook the sausage in a large nonstick skillet over medium heat, breaking it up into small pieces with a wooden spatula, until cooked through, 8–10 minutes. Transfer to a bowl and set aside, covered, to keep warm.
4. Wipe out the skillet. Melt the butter in a skillet over medium-low heat. Meanwhile, beat the eggs in a medium bowl until smooth and evenly yellow. Add the cream, salt, and pepper to taste, and beat until smooth. Add the eggs to the skillet and stir gently. When the eggs are half-set, sprinkle them with cheese, then stir and continue to cook until desired doneness, about 5 minutes. Transfer the eggs to a bowl and keep warm.
5. Make waffles by pouring 2.5–3 tablespoons of batter into the waffle iron for each waffle. Cook until the waffles are golden brown and still pliable, about 1.5 minutes per waffle. Transfer the waffles to a kitchen towel to steam and soften as they cool. Makes 16–20 waffles.
6. To make tacos, top each waffle with about 2 tablespoons of sausage, some crushed tortilla chips, and 1 tablespoon of scrambled eggs. Shape into tacos, drizzle with hot honey, and serve immediately.