"In this nostalgic episode of 'The 5 Minute Chef', Chef Tony takes us on a journey through the heart of Aussie breakfast culture with the iconic Breakfast Jaffle. From childhood memories of Sunday mornings to hilarious jaffle-making mishaps, Tony serves up a plateful of laughs alongside this crispy, cheesy delight.

Learn the secrets of perfect jaffle-making, navigate the great Vegemite debate, and discover why sometimes the simplest breakfasts are the best. Get ready for a breakfast sandwich that's more Aussie than a kangaroo in boardshorts and tastier than a cold beer on a hot day!"

Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

Aussie Breakfast Jaffle
Prep Time: 2 minutes
Cook Time: 3-4 minutesServes: 1

Ingredients:- 2 slices of white bread- 1 large egg- 1 tablespoon milk (optional)- 2 slices of cheddar cheese- Vegemite (optional)- Butter for spreading- Salt and pepper to taste

Instructions:

1. Preheat your jaffle maker or sandwich press.
2. In a small bowl, whisk together the egg and milk (if using). Season with a pinch of salt and pepper.
3. Lightly butter the outside of both slices of bread.
4. If using Vegemite, spread a thin layer on the inside of one slice of bread.
5. Place one slice of cheese on the non-Vegemite side of the bread.
6. Carefully pour the egg mixture over the cheese, trying to keep it from spilling over the edges.
7. Top with the second slice of cheese and the other piece of bread (buttered side out).
8. Carefully transfer the sandwich to the preheated jaffle maker.
9. Close the lid and cook for 3-4 minutes, or until the bread is golden brown and crispy, and the cheese is melted.
10. Carefully remove from the jaffle maker, allow to cool for a moment, then serve.

Chef Tony's Tips:- Don't overfill your jaffle or you'll end up with a messy maker!- If you don't have a jaffle maker, you can use a regular sandwich press, but you won't get the sealed edges.- Experiment with different cheeses or add some ham for variety.- Be careful when biting into your jaffle - the inside can be very hot!

Enjoy your true blue Aussie brekkie, mates!