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Belgian waffle recipe with bacon, hollandaise and poached eggs

Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 waffles
Calories 3kcal


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



  • 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.


Serving: 8g | Calories: 3kcal | Carbohydrates: 253g | Protein: 116g | Fat: 321g | Sodium: 3mg | Sugar: 27g