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Belgian waffle recipe with bacon, hollandaise and poached eggs
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
waffles
Calories
3
kcal
Ingredients
For the Hollandaise sauce:
4.5
oz
Butter
melted
2
teaspoons
Lemon juice
2
teaspoons
White wine vinegar
2
Egg yolks
large free-range
Salt
Black pepper
freshly ground
Bacon and Eggs:
2
tablespoons
White wine vinegar
4
Eggs
large, free-range
12
slices
Bacon
streaky
2-3
tablespoons
Chives
finely chopped
8
Belgian waffles
Instructions
Hollandaise:
Melt butter in pan and allow to simmer.
Place lemon juice and vinegar in separate pan and heat to just boiling.
Put egg yolks into food processor with pinch salt.
With motor running add hot lemon, vinegar mix in steady stream.
Slowly add melted butter till it's all incorporated.
Remove hollandaise from processor and season with black pepper and sea salt.
Poached eggs:
Bring pan of salted water to the boil and add vinegar.
Whisk to create a whirlpool and as it settles carefully crack egg into water.
Simmer 2 minutes-3 minutes.
Remove egg with slotted spoon and drain.
Crispy Bacon:
Heat frying pan till hot.
Add bacon and cook evenly till crisp on both sides.
Remove and drain on kitchen paper.
Heat waffles till warmed through.
Serving your Belgian waffles with bacon:
Place 2 waffles on each plate.
Top with 4 rashers of bacon and 1 egg.
Add a good drizzle of hollandaise and garnish with chives.