Belgian waffle recipe with bacon, hollandaise and poached eggs
Servings 8 waffles
For the Hollandaise sauce:
- 4.5 oz Butter melted
- 2 teaspoons Lemon juice
- 2 teaspoons White wine vinegar
- 2 Egg yolks large free-range
- 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
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.
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.
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.
Serving: 8g | Calories: 3kcal | Carbohydrates: 253g | Protein: 116g | Fat: 321g | Sodium: 3mg | Sugar: 27g