Cheddar and Bacon Cornmeal Waffles Benedict
Cheddar and Bacon Cornmeal Waffles Benedict
Photography by Matthew Kimura
This recipe makes 4 servings
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
