Take savoury waffles to the next level with these insanely delicious egg, cheddar and bacon breakfast waffles.
Author: Lucy Parissi | Supergolden Bakes
225g| 8oz plainall purpose flour
1tbspfinely chopped fresh flat leaf parsley
1tspgarlic saltor table salt
370ml| 12 1/2 fl oz whole milk + 2 tsp lemon juice
60g| 2oz salted buttermelted and cooled
100g| 3 1/2 oz finely grated mature cheddar cheese
6large slices smoked back baconcut in half lengthwise to create 12 strips
3 tomatoes sliced thinlyoptional
cooking spray to grease waffle makeroptional
salt and pepper to season
maple syrup to serveoptional
baked beans to serveoptional
Whisk the egg whites with a pinch of salt until you have stiff peaks.
Place the flour, cornflour, parsley, garlic salt and baking powder in a bowl. Mix together using a balloon whisk.
Mix the milk, melted butter, egg yolks and grated cheese together in a measuring jug and gradually beat into the dry ingredients until the batter is smooth.
Fold in the whisked egg whites.
Preheat your waffle maker and spray with cooking oil (if indicated by instruction manual).
Lay 2 strips of bacon directly on the waffle maker (and a couple of slices of tomato if using) then add a ladleful of the batter on top. Don't add too much as it will spread out when you close the lid of the waffle maker.
Cook for 3-4 minutes or until the waffle is golden and crisp. Repeat until all the batter is used up.
Serve topped with eggs (optional) or with a drizzle of maple syrup.
Keep any leftovers in the fridge and reheat in your toaster.