Bacon Cornmeal Waffles with Poached Eggs
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The bacon in these waffles is the perfect flavour match for the perfectly cooked poached eggs sitting on top.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 435 |
| pro | 19 g |
| total fat | 22 g |
| sat. fat | 5 g |
| carb | 39 g |
| fibre | 2 g |
| chol | 292 mg |
| sodium | 538 mg |
| potassium | 328 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 17% |
| vit A | 13% |
| vit C | 3% |
| folate | 55% |
Suggested Recipes
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1 tsp (5 mL) vinegar
4 eggs
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh chives
Waffles:
4 slices bacon
3/4 cup (175 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
2 eggs
1-1/4 cups (300 mL) buttermilk
3 tbsp (45 mL) vegetable oil
Preparation:
Waffles: In skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Transfer to paper towel–lined plate. Let cool; crumble.
In large bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda. In separate bowl, whisk together eggs, buttermilk and 2 tbsp (25 mL) of the oil; pour over flour mixture. Sprinkle with bacon; stir until combined.
Heat waffle iron; brush with some of the remaining oil. Using about 1/2 cup (125 mL) batter per waffle (or enough to spread to edges), pour onto waffle iron. Close lid and cook until crisp, golden and steam stops, 4 minutes. (Make-ahead: Let cool, wrap individually and freeze in airtight container for up to 2 weeks.) Keep warm in single layer on rack on baking sheet in 200°F (100°C) oven.
Meanwhile, pour water into large deep skillet to depth of 2 inches (5 cm); add vinegar and bring to simmer over medium heat.
One at a time, break eggs into small dish; slide into water. Poach until white is set and yolk is desired doneness, 3 minutes for slightly runny yolk. With slotted spoon, transfer to paper towel to blot.
To serve, top each waffle with 1 poached egg. Sprinkle with pepper, then chives.
In large bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda. In separate bowl, whisk together eggs, buttermilk and 2 tbsp (25 mL) of the oil; pour over flour mixture. Sprinkle with bacon; stir until combined.
Heat waffle iron; brush with some of the remaining oil. Using about 1/2 cup (125 mL) batter per waffle (or enough to spread to edges), pour onto waffle iron. Close lid and cook until crisp, golden and steam stops, 4 minutes. (Make-ahead: Let cool, wrap individually and freeze in airtight container for up to 2 weeks.) Keep warm in single layer on rack on baking sheet in 200°F (100°C) oven.
Meanwhile, pour water into large deep skillet to depth of 2 inches (5 cm); add vinegar and bring to simmer over medium heat.
One at a time, break eggs into small dish; slide into water. Poach until white is set and yolk is desired doneness, 3 minutes for slightly runny yolk. With slotted spoon, transfer to paper towel to blot.
To serve, top each waffle with 1 poached egg. Sprinkle with pepper, then chives.
Tags:
Breakfast and Brunch; Eggs; Grains; Cheese/Other Dairy; Meat-Pork; Skillet; Boil/Simmer; Make-Ahead; Mothers/Fathers Day;
Source
Canadian Living Magazine: May 2009
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