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
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2006
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 facts <b>Per serving:</b> about
- Sodium 892 mg
- Protein 25 g
- Calories 534.0
- Total fat 32 g
- Cholesterol 327 mg
- Saturated fat 12 g
- Total carbohydrate 35 g
- Iron 19.0
- Folate 38.0
- Calcium 31.0
- Vitamin A 30.0
- Vitamin C 30.0