Eggs Benedict with Peameal Bacon on Scallion Waffles and Tomato Cream

 

It’s finally happened! I got a waffle maker. woohoo!! I knew the first recipe I made with it had to be special. I have had my eye on this recipe for almost two years now and it was well worth the wait. This was a perfect Christmas morning breakfast.

I put the peameal bacon roast in the oven at 350, for about 40 minutes, to cook while we opened our stockings. I also got all the ingredients measured out and ready to go so that when we were ready to eat the recipe would come together quickly and easily.

This recipe is really good! I will definitely be making it again.
Serves 4-5
Makes 8-10 waffles
Makes 2 cups Tomato “Cream”

 

Eggs Benedict with Peameal Bacon on Scallion Waffles and Tomato Cream

 

Scallion Waffles

2 cups all-purpose flour

2 tablespoons yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, melted

2 cups buttermilk

2 eggs

1 cup finely chopped scallion

oil, for greasing waffle iron

 

Tomato “Cream”

1 pint ripe cherry or grape tomatoes

1/2 cup canola or grapeseed oil

salt and pepper

Poached Eggs with Peameal

8 slices peameal bacon, cooked

1 tablespoon white vinegar

7-8 large eggs

 

Scallion Waffles

Stir flour, cornmeal, baking powder, baking soda and salt to combine. In a separate bowl whisk melted butter, buttermilk and egg. Add buttermilk mixture to flour mixture and stir just until blended. Stir in scallions.

Preheat a waffle iron and lightly grease. Make waffles according to manufacturer’s instructions (about 1/3 cup batter for a standard waffle) and keep warm in a 250F oven until ready to serve.

 

Tomato “Cream”

Wash and place tomatoes in a jar and purée finely with an immersion blender. While blending, gradually pour in oil (mixture will emulsify and look like a tomato “mayo”). Strain sauce through a sieve, season to taste and chill until ready to serve.

For a twist, this recipe can be made using red, orange or yellow tomatoes. Blend each tomato colour separately with oil and strain.

 

Poached Eggs with Peameal

Keep peameal warm while preparing eggs.

To poach eggs, fill a pot with 4 L water, add vinegar and bring to just below a simmer. Break an egg into a cup. Stir water to create a “whirlpool” in the center. Drop egg just to the side of the center (water should still be moving) and cook egg until set on the outside, but yolk still visibly soft (for “easy”), about 4 minutes. Eggs can be cooked 2 or 3 at a time. Remove eggs with a slotted spoon.

To assemble Eggs Benedict on Scallion Waffles with Tomato Cream, Place 2 waffles on a plate and arrange a slice of peameal bacon on each. Top with poached eggs and spoon tomato cream over. Serve immediately.

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