The best thing about the weekend is sleeping in and then taking the time to make a great breakfast. I keep a supply of waffles and English muffins in the freezer for the busy weekday mornings because they're quick to toast and portable enough to bring with me. But then on the weekend, I can indulge and take my time - slowly crisp bacon in the oven and scramble or fry up some eggs. Waffles are not only a great vehicle for maple syrup, they also make fantastic bread substitutes for sandwiches.
If you prefer a more sweet and salty combo, go for the wafflewich. Two waffles, crispy on the outside, soft and fluffy on the outside, drizzled with a little maple syrup (I prefer grade B), a few strips of crispy or chewy bacon (I like crispy while Steven likes chewy), and scrambled eggs with lots of cracked black pepper.
For a more savory, hearty breakfast sandwich, stack some ham and a fried egg over easy or medium on a toasted English muffin smeared with a little butter on one side and Dijon on the other side.
Oh and don't forget the coffee.