Tested till perfect Cheddar and Bacon Cornmeal Waffles Benedict
Cheddar and Bacon Cornmeal Waffles Benedict
Photography by Matthew Kimura

Cheddar and Bacon Cornmeal Waffles Benedict

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2006

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  • Portion size 4

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
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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.

Nutritional Information Per serving: about

cal 534 pro 25g total fat 32g sat. fat 12g
carb 35g fibre 2g chol 327mg sodium 892mg

% RDI:

calcium 31 iron 19 vit A 30 vit C 30
folate 38
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