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
MethodWaffles: 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