Published on February 27, 2014
Big Breakfast Supper Waffles Author: Marie Rayner of http://theenglishkitchen.blogspot.co.uk Serves 8 Cheese on toast has always been the ultimate comfort food for me. How about an oozing cheezy waffle topped with bacon, egg and lovely grilled tomatoes? Mmmm . . . the perfect way to get your day off to a great and hearty start! Waffles: 180g flour 120g fine cornmeal 2 tsp baking powder 1/2 tsp salt 3 large eggs, separated 225ml milk 200ml sour cream or yoghurt 2 TBS olive oil, plus extra for roasting 120g strong cheddar cheese, grated 2 TBS freshly grated Parmesan Cheese 2 TBS snipped chives
To Serve: 20 cherry tomatoes on the vine 16 rashers of streaky bacon 8 large free range organic eggs (If I'm going to eat an egg like this, I want it to be the best!) Sea salt and freshly ground black pepper Step-By-Step Instructions Pre-heat the oven to 200*C/400*F. Grease a baking sheet. Lightly grease and heat the waffle iron. Put the vine tomatoes onto the greased baking sheet, sprinkle with olive oil and then season with some sea salt and black pepper. Set aside for the time being. Sift the flour, cornmeal, baking powder and salt into a large bowl. Beat together the egg yolks, milk, sour cream and olive oil. Whisk this mixture into the flour mixture. Beat the egg whites in a clean bowl, until stiff peaks form. Fold the stiffly beaten egg whites into the batter with a metal spoon, along with the cheeses and the chives. Spoon 1/8th of the batter into your heated waffle iron, adjusting the amount of batter according to the size of your iron. (I have one that makes heart shaped waffles!) Cook your waffles until nicely crisp, at least 4 to 5 minutes. Set aside and keep warm until all are baked. Place the vine tomatoes into the oven and roast for 5 minutes, until their skins begin to split and blister. Remove from the oven and keep warm. Brush a small frying pan with olive oil and heat. Add the bacon and fry until crisp. Remove from the pan and drain on paper kitchen toweling. Brush the pan with some more oil and then crack in 2 eggs. Place 4 rashers of cooked bacon on top and cook the eggs gently until they are cooked to your preference. Set aside and keep warm while you cook the rest. Place a cooked waffle on each of 8 heated plates. Slide the bacon and eggs on top along with some of the roasted tomatoes and serve immediately! For more delicious recipes, please visit: http://www.farmerschoice.co.uk/recipes
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