Savoury Spring Onion Waffles with Poached Eggs
Savoury Spring Onion Waffles with Poached Eggs
- Preparation time 25 mins
- Serves 8 people
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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
Nutritional Information
- Serving size 260g
- Energy 1770kJ 423kcal
- Protein 18.2g
- Total fat 30.5g
- Saturated fat 12.8g
- Carbs (total) 18.2g
- Carbs (sugar) 5.5g
- Sodium 444mg
- Fibre 2.1g
All nutrition values are per serve.