Cheddar and Bacon Cornmeal Waffles Benedict

By The Canadian Living Test Kitchen

Tested till perfect

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Cheddar and Bacon Cornmeal Waffles Benedict

Cheddar and Bacon Cornmeal Waffles Benedict
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 534
pro 25 g
total fat 32 g
sat. fat 12 g
carb 35 g
fibre 2 g
chol 327 mg
sodium 892 mg
% RDI: -
calcium 31
iron 19
vit A 30
vit C 30
folate 38
  • Portion size: 4

Savoury waffles, bacon, cheese and eggs — what a combination of breakfast foods. It's a Benedict-inspired breakfast without the hassle of hollandaise sauce. Diner-Style Garnish: Orange rounds and melon wedges

Ingredients

    8 slices bacon, cooked
    4 poached eggs
    2 tbsp (25 mL) minced fresh chives
    Cheddar Sauce:
    4 tsp (20 mL) each butter and all-purpose_flour
    3/4 cup (175 mL) milk
    2/3 cup (150 mL) shredded old Cheddar cheese
    1/4 tsp (1 mL) sweet paprika
    Pinch each salt and cayenne_pepper
    Cornmeal Waffles:
    2/3 cup (150 mL) all-purpose_flour
    1/3 cup (75 mL) cornmeal
    1 tsp (5 mL) baking_powder
    1/2 tsp (2 mL) each baking_soda and granulated_sugar
    1/4 tsp (1 mL) each salt and pepper
    2 eggs 2
    1 cup (250 mL) buttermilk
    2 tbsp (25 mL) vegetable_oil
    1/4 cup (50 mL) minced fresh chives or green_onions
    1/4 cup (50 mL) finely chopped sweet red pepper

Preparation

Cheddar Sauce: In small saucepan, melt butter over medium heat; add flour and stir until bubbly, about 2 minutes. Whisk in milk; cook, whisking, until thickened, about 2 minutes. Whisk in cheese, paprika, salt and cayenne pepper until melted and smooth. Cover and keep warm over low heat or pan of hot water.

Cornmeal Waffles: In large bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, salt and pepper. In separate bowl, whisk together eggs, buttermilk and oil; pour over dry ingredients. Add chives and red pepper; whisk just until combined.

Heat waffle iron; brush lightly with 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, about 4 minutes. (Make-ahead: Let cool, wrap individually and freeze in airtight container for up to 2 weeks. Reheat in toaster or toaster oven.)

Lay waffles in single layer on wire rack-lined rimmed baking sheet. Keep warm in 200°F (100°C) oven.

To serve, top each waffle with 2 slices bacon and 1 poached egg. Pour cheese sauce over top; sprinkle with chives.

Source : Canadian Living Magazine: May 2006

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