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Brunch Waffle

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Ingredients

For the hollandaise:

200 g g Butter Butter
(melted)
2 pieces piece Egg Yolks Egg Yolk
(corn fed is best)
1 tsp tsp Dijon Mustard Dijon Mustard
1 pieces piece Lemon Lemon
(juice)

For the waffles:

2 pieces piece Eggs Egg
(corn fed is best)
200 g g Self-Raising Flour Self-Raising Flour
1 tsp tsp Baking Powder Baking Powder
250 ml ml Milk Milk
1 handfuls handful Parsley Parsley
(roughly chopped )

To serve:

8 pieces piece Smoked Bacon Smoked Bacon
2 tbsp tbsp Olive Oil Olive Oil
4 pieces piece Eggs Egg
(corn fed is best)
Watercress, Spinach and Rocket Salad Watercress, Spinach and Rocket Salad

Brunch Waffle

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30 min
(12)

Method

Cooks notes: by cooking the bacon in the pan, it gives the fried eggs flavour and releases fat to cook them in. Hollandaise isn’t as scary as you think, try this easy to make version.

Equipment: waffle maker, frying pan, saucepan, heatproof bowl

Cook time: 30 minutes Serves: 4

  1. Place the egg yolks in a heatproof bowl over a pot of simmering water. Whisk in the dijon and lemon juice, do not allow this to over-heat or the eggs will curdle. Gently whisk in the butter, continually whisking as you go. Keep whisking until all the butter is incorporated. Season to taste then keep warm while you prepare the waffles.
  2. Mix together all the waffle ingredients and allow to sit for a couple of minutes while you let the waffle maker heat up. This allows the mix to expand to create light waffles.
  3. Heat the waffle iron to high. Slice the bacon in half and add two pieces to the waffle iron, pour over a quarter of the waffle mix and allow to cook for 6-7 minutes until golden and cooked through. The bacon should be golden, keep warm while you cook the remaining 3 waffles.
  4. Heat the oil in a large frying pan over a medium heat. Add the eggs to the pan and fry until crispy and the egg whites have turned opaque.
  5. Arrange the waffles onto a plate, top with the fried egg, hollandaise, plenty ofpepper and serve with the salad leaves.

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