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Savory Chive and Bacon Waffles with Poached Eggs
American

Loaded Savory Breakfast Waffles with Poached Eggs

These hearty and savory breakfast waffles combine rich cheese, crispy bacon, and fresh herbs, topped with perfectly poached eggs for a delicious and filling morning treat.

Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
25
Protein
48
Carbs
35
Fat
3
Fiber
0g
Sodium
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup chopped green onions
  • 4 large eggs (for poaching)
  • 1 tablespoon white vinegar
  • Fresh parsley for garnish
Instructions
  1. 1Preheat the waffle iron according to the manufacturer's instructions.
  2. 2In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and black pepper.
  3. 3In another bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions.
  5. 5Lightly grease the waffle iron and pour in enough batter to cover the surface without overflowing. Close the lid and cook until golden brown and crispy, typically 5 to 7 minutes. Repeat with the remaining batter.
  6. 6While the waffles are cooking, bring a medium saucepan of water to a gentle boil. Add the white vinegar.
  7. 7Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, poaching them for about 3 to 4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
  8. 8To serve, place a warm waffle on a plate, top with a poached egg, and garnish with fresh parsley. Enjoy while hot!
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