Bacon Cornmeal Waffles with Poached Eggs Bacon Cornmeal Waffles with Poached Eggs

Author: Canadian Living

The bacon in these waffles is the perfect flavour match for the perfectly cooked poached eggs sitting on top.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009




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.

Nutritional facts Per serving: about

  • Sodium 538 mg
  • Protein 19 g
  • Calories 435.0
  • Total fat 22 g
  • Potassium 328 mg
  • Cholesterol 292 mg
  • Saturated fat 5 g
  • Total carbohydrate 39 g


  • Iron 17.0
  • Folate 55.0
  • Calcium 17.0
  • Vitamin A 13.0
  • Vitamin C 3.0
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Bacon Cornmeal Waffles with Poached Eggs