Waffles Benedict
Brunchy waffles with pastrami, Cheddar Cheese Sauce and a poached egg on top.
Ingredients
Number of portions
Waffle batter
600 g Wheat flour
8 g baking soda
4 g salt
30 g white sugar
200 g butter, melted
400 g ice cold milk
200 g ice cold cream
200 g ice cold sparkling water
Filling
50 g Dijon mustard
50 g mayonnaise
300 g pastrami or cold smoked salmon
200 g Santa Maria Cheddar Cheese Sauce
250 g baby spinach, rinsed and shredded
10 eggs
Rapeseed oil
Salt
How to prepare
Waffle batter
Mix all the dry ingredients.
Whisk together the melted butter, milk and cream. Finish off by adding the sparkling water.
Gently whisk the dry ingredients into the wet ingredients. Mix to get a smooth batter.
Fry in a waffle iron until the waffles are almost done. They should be light enough to be able to fry for another couple of minutes when filled.
Filling
Divide Dijon, mayo, spinach, pastrami or cold smoked salmon over one half of the waffle. Cover with SM cheese sauce.
Poach the eggs.
Fold over the top of the waffles and fry them for another couple of minutes in the waffle iron, frying pan or on a hot top. Make sure they are warm all the way through.
Finish each waffle with a poached egg. Serve!
Recipe categories
Food