BACON AND CHEDDAR WAFFLES
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 tbsp packed brown sugar, crumbled
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 large eggs
2 cups buttermilk, well shaken (or soured milk)
2 tbsp unsalted butter, melted
1 tbsp bacon fat, melted
250 g bacon, cooked until crisp, drained of fat, chopped
1 cup packed grated old cheddar cheese
Vegetable oil for greasing waffle iron
3 large egg yolks
2 tsp fresh lemon juice
1/3 cup unsalted butter
1/4 tsp salt
Pinch cayenne pepper
1 tbsp unsalted butter
150 g baby spinach
1 tbsp white vinegar
8 large eggs
Salt and freshly ground pepper
2 green onions, sliced on the bias
- Preheat oven to 200F
- Combine flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large bowl, and stir until uniform. Make a slight well in the centre. Crack eggs into the well and pour buttermilk overtop. Stir ingredients with a fork until incorporated. Add butter and bacon fat and stir until fully combined. Stir in bacon and cheese.
- Heat waffle iron and lightly grease with vegetable oil, if necessary. Using about 1/2 cup of batter per waffle (depending on the size of your waffle maker), pour in batter. Cook for 4 to 6 minutes or until crisp and golden. Eat immediately or place in a single layer on a rack over a baking sheet and place in oven to keep warm. Freeze extra waffles or keep well wrapped in the fridge for up to 2 days and reheat at 300F for 5 minutes or until warmed and re-crisped.
- Place egg yolks and lemon juice in the jar of a blender, and blend until foamy. Heat butter until melted and bubbling. While blender is running, pour hot butter in a slow steady stream. Add salt and cayenne pepper and continue to process until hollandaise is pale yellow and thickened to the consistency of thin yogurt. Set in a spot to keep warm.
- Melt butter in a medium frying pan over medium high heat. Add spinach and toss for 1 to 2 minutes of until just wilted. Season with a pinch of salt.
- Bring a large shallow pot of water to a boil. Add vinegar. Crack eggs into small ramekins. Use a spoon to stir water in a circle. Working with 1 at a time, slip eggs into the centre of the swirling water. Turn heat down to low and poach eggs for 3 to 4 minutes or until whites are firm but yolks are runny. Remove from water with a slotted spoon and blot with paper towels.
- To assemble, break waffles in half or wafters and stack on serving plates. Top with a small pile of spinach and 1 or 2 poached eggs. Spoon 1 1/2 tsp of hollandaise over each egg, season with salt and pepper and sprinkle with green onions.
Makes 4 large or 8 small servings