Bacon Waffles with Poached Eggs and Hollandaise Sauce

Indulgent homemade waffles laced with crisp bacon, served with poached eggs, fresh hollandaise sauce, and additional crispy bacon strips.

Bacon Indulgent Eggs Brunch Waffles

Estimated Nutrition

Calories

1063.2

kcal / serving

4252.8 kcal total

Carbs

52.6g

per serving

210.2 g total

Fat

87.2g

per serving

348.6 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

tbsp

Caster Sugar

CondimentsSauces

tbsp

White Wine Vinegar

for sauce reduction

tbsp

White Wine Vinegar

for poaching

Dairy

piece

Egg

free-range

425

Whole Milk

115

Unsalted Butter

melted

piece

Egg Yolk

large free-range

125

Butter

melted for hollandaise

GrainsCereals

250

Plain Flour

Meat

slices

Bacon

cooked, chopped, American-style or rindless smoked streaky

slices

Streaky Bacon

NutsSeeds

tsp

piece

piece

pinch

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

finely chopped

Vegetables

piece

Shallot

finely diced

Method

Poach eggs one by one in simmering water for 3 minutes until set and drain on a plate.

Whisk flour, baking powder, salt, sugar, eggs, milk, and melted butter in a bowl before stirring in cooked bacon.

Assemble by topping waffles with poached eggs, crisp bacon, hollandaise sauce, and chives.

Preheat a waffle maker to medium and an oven to 135°C.

Fry the remaining bacon slices until crisp and drain on paper towels.

Whisk egg yolks into the reduction and gradually emulsify with melted butter, then season.

Simmer shallot, peppercorns, bay leaf, vinegar, and water until reduced by half, then strain and cool.

Cook ladlefuls of batter in the waffle maker for five minutes until golden and keep warm in the oven.