Savoury Spring Onion Waffles with Poached Eggs
Ingredients
SPRING ONION WAFFLES:
- 100g self-raising flour
- 50g buckwheat flour
- ½ tsp bicarbonate of soda
- Sea salt and black pepper
- 2 spring onions, finely sliced, plus extra to serve
- 70g cheddar cheese, grated
- 3 eggs
- 600mL buttermilk
- 100g unsalted butter, melted and cooled
TO SERVE:
- Poached eggs
- Blanched baby spinach
- Cherry tomatoes, halved
- Extra virgin olive oil
Method
- In a large bowl, combine the flours, bicarbonate of soda and a generous pinch of sea salt and pepper. Stir through the spring onions and cheese and set aside
- In a separate bowl whisk together the eggs, buttermilk and cooled melted butter. Add the wet ingredients to the dry ingredients and stir gently until just combined
- Spoon in ½ cup amounts of the mixture into a hot waffle iron and cook for around 5 minutes or according to the instructions of your maker
- Arrange the waffles onto plates and top each waffle with a poached egg, some baby spinach and cherry tomatoes
- Drizzle generously with olive oil and season with salt and pepper. Scatter over extra spring onions and serve
Click here for our video guide to mastering poached eggs with a variety of methods.
Recipe by Julia Busuttil