Bacon Cornmeal Waffles with Poached Eggs
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This recipe makes 4 servings
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 |
The bacon in these waffles is the perfect flavour match for the perfectly cooked poached eggs sitting on top.
Ingredients
- 1 tsp vinegar
- 4 eggs
- 1/4 tsp pepper
- 2 tbsp chopped fresh chives
- Waffles:
- 4 slices bacon
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1-1/4 cups buttermilk
- 3 tbsp 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.
Source : Canadian Living Magazine: May 2009
- Keywords : Mother's Day; Brunch; Eggs; Bacon; Skillet; Poach; Flour; Buttermilk;
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