This would make a brilliant brunch dish to satisfy the heartiest of appetites. Serve with strong coffee or a spicy bloody Mary.
Ingredients
- For the waffles
-
- 250g/9oz
plain flour - 1 tbsp
baking powder - 1 tsp
salt - 1 tbsp
caster sugar - 3 free-range
eggs, lightly beaten - 425ml/15fl oz full-fat
milk - 115g/4oz unsalted
butter, melted
- 250g/9oz
- For the hollandaise
-
- 125g/4½oz
butter, melted - 2 tsp
lemon juice - 2 tsp
white wine vinegar - 2 large free-range
eggs, yolks only - sea salt and freshly ground black pepper
- 125g/4½oz
- For the eggs and bacon
-
- 2 tbsp
white wine vinegar - 4 free-range
eggs - 12 slices streaky
bacon - 2-3 tbsp
chives, finely chopped
- 2 tbsp
Preparation method
-
For the waffles, preheat a waffle maker to a medium setting. Preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and place in the oven to warm.
-
Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.
-
Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on the wire rack in the oven.
-
For the hollandaise, melt the butter in a saucepan and bring to a simmer.
-
Place the lemon juice and vinegar into a separate small pan and heat until just boiling.
-
Place the egg yolks into a food processor with a pinch of salt. With the motor running, add the hot lemon and vinegar in a steady stream then slowly add the melted butter until it is all incorporated. Remove the sauce from the processor and season with sea salt and freshly ground black pepper.
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For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, carefully crack an egg into the water. Simmer for 2-3 minutes, remove the poached egg with a slotted spoon and place onto a plate to drain. Repeat the process with the remaining eggs.
-
Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper.
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To serve, place the waffles onto the serving plates, top with the poached eggs and bacon and finish with a drizzle of hollandaise sauce and the chopped chives.