Savoury breakfast waffles

Savoury breakfast waffles

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.

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Savoury breakfast waffles

Serves: 6 – 8
Cooking Time: 45 minutes

Ingredients

  • FOR THE BATTER
  • 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
  • TO DECORATE

  • 2 fried eggs
  • Basil leaves

Instructions

1

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.

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