• Although we love a waffle drenched in maple syrup, we gobbled up this savoury update of the waffle with even more enthusiasm! Delicious for lazy weekend brunches, the deep flavours of sun-dried tomato, haloumi and thyme perfectly complement a soft-yolk fried egg.

    Savoury breakfast waffles

    Serves: 6 – 8
    Cooking Time: 45 minutes


    • 250ml (1 cup) milk
    • 80g cubed butter
    • 250g cake flour
    • 10ml (2 tsp) baking powder
    • 3ml (½ tsp) salt
    • 3 eggs
    • handful fresh thyme leaves
    • handful chopped parsley
    • 80g drained and chopped sun-dried tomatoes
    • 150g chopped haloumi
    • olive oil

    • 2 fried eggs
    • Basil leaves



    To make your savoury waffles, add 250ml (1 cup) milk and 80g cubed butter to a pot. Bring to a boil and remove from heat when the butter has melted. Into a large bowl, sift 250g cake flour, 10ml (2 tsp) baking powder and 3ml (½ tsp) salt. Whisk 3 egg yolks (reserving the whites) into the warmed milk mixture. Add the milk mixture to the dry ingredients and fold through gently. Whisk the reserved 3 egg whites until stiff peaks form and fold into the batter. Stir a handful each of fresh thyme leaves, chopped parsley, 80g drained and chopped sun-dried tomatoes and 150g chopped haloumi through the batter. Heat a little olive oil in a waffle pan over medium-high heat and spoon about 100ml of the batter into the pan. Close the waffle pan and cook, until browned on both sides, about 3 minutes per side. Repeat this step with the remaining batter. Serve topped with fried eggs and garnished with fresh basil leaves.

    Made these savoury breakfast waffles? Tag us @foodandhomesa #CookingWithFH on Instagram!

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