Waffles with Hollandaise, Poached Eggs and Bacon

Hearty brunch featuring homemade waffles topped with crispy streaky bacon, perfectly poached eggs, and rich, buttery hollandaise sauce.

Bacon Eggs Hollandaise Brunch Waffles

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

52.1g

per serving

208.4 g total

Fat

90.7g

per serving

362.8 g total

Protein

34.1g

per serving

136.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Baking Powder

tbsp

Caster Sugar

CondimentsSauces

tsp

White Wine Vinegar

For hollandaise

tbsp

White Wine Vinegar

For poaching water

Dairy

piece

Eggs

Free-range, lightly beaten

425

Full-Fat Milk

115

Unsalted Butter

Melted

125

Butter

Melted

piece

Egg Yolks

Large, free-range

piece

Eggs

Free-range, for poaching

Fruits

tsp

Lemon Juice

GrainsCereals

250

Plain Flour

Meat

slice

Streaky Bacon

NutsSeeds

tsp

Salt

pinch

Sea Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

2.5

tbsp

Chives

Finely chopped, garnish

Method

Preheat a waffle maker to medium and set the oven to 140°C with a wire rack inside.

Whisk flour, baking powder, salt, sugar, eggs, milk, and butter in a bowl until smooth.

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

Simmer butter in a saucepan for the hollandaise.

Heat lemon juice and vinegar in a separate pan until just boiling.

Blend egg yolks then slowly stream in the hot vinegar mixture followed by the melted butter.

Poach eggs in simmering salted water with vinegar for 3 minutes then drain on a plate.

Fry bacon in a hot pan until crisp on both sides and drain on paper towels.

Serve waffles topped with poached eggs, bacon, hollandaise sauce, and chopped chives.