Eggs Benedict Waffles

I was inspired to make these eggs benedict waffles by this recipe on BBC Good Food but leaving out the Marmite - my husband likes Marmite but I don't and as I didn't have it in the house anyway it seemed easier to leave it out!

I love eggs benedict and am often to be found trying to get the perfectly poached egg - my current favourite technique is to use a Poachie bag.

The idea of a savoury waffle instead of an English muffin was a new one to me but I have a waffle maker so I decided to give it a go. It tasted really good!

The eggs look a bit lost on top of the waffles - next time I would do two eggs on one waffle or add some strips of crispy bacon as well.

Spiralized Sweet Potato Waffles

I got a Spiralizer for my birthday and bought myself a recipe book called Inspiralized to go with it. A spiralizer lets you turn fruit and vegetables into spaghetti-like strands which can be used in a whole host of different ways. I liked the sound of this recipe for sweet potato waffles though I wasn't sure how well it would turn out, but I can say that the recipe was a success!

The recipe can be found online here at Food Republic; I changed it by serving the waffles with Greek yogurt, honey and fresh peaches rather than blueberries and maple syrup.

First peel and spiralize a sweet potato: this is enough for one waffle.

This is what the sweet potato ends up like:

 

Mix the sweet potato noodles with a teaspoon of cinnamon and heat some Fry Light (spray oil) in a frying pan. Add the noodles and put a lid on the pan; heat for five minutes until the noodles have softened.

  

Preheat a waffle maker. Mix the noodles with a beaten egg and a dash of vanilla and shape so it fits into the waffle maker. Close the lid and cook until it has cooked and is crispy on the outside.

This is the waffle once it is cooked

I ate mine with Greek yogurt, honey and peaches, which was delicious.

 I'm sending this to Simply Eggcellent hosted by Dom at Belleau Kitchen as the theme this month is breakfast dishes using eggs.

I'm also sending this to Extra Veg, hosted by Michelle at Utterly Scrummy and Helen at Fuss Free Flavours.

Waffles with Chocolate Sauce

I got a waffle iron for my birthday - actually a combined sandwich toaster, panini press and waffle maker from Robert Dyas, as I thought that would save on space. I finally got the time t try it out.

To make the waffle mixture, you need:

2 eggs

2 cups plain flour

1 and 3/4 cups milk

1/2 cup vegetable oil

1 tbsp caster sugar

4 tsp baking powder

1/4 tsp salt

1 tsp vanilla flavouring

This makes quite a few so it might be a good idea to halve the mixture if you want to serve two.

Beat the eggs and the flour

Then beat in the other ingredients until you have a smooth batter

This is the waffle maker; you change the plates depending on what you are making (the picture on the box shows the panini press).

Fix in the waffle plates and spray with Fry Light.  Close and wait til the waffle maker gets hot - in this case a light comes on.

In the meantime I made a simple chocolate sauce from melted chocolate and double cream.

 The plates on the waffle maker are very shallow so even though I tried not to overfill it, I still found a lot of batter ran out over the sides, and the waffles that it made were pretty thin. I guess this is because it's a 3-in-one machine and I think in retrospect I'd rather have a proper, deeper waffle maker, but I don't really have enough storage space in my kitchen as I would still want a sandwich toaster as well.

Here are the waffles that I made

Serve with the chocolate sauce and whipped cream. They did taste really good.

The theme for this month's Breakfast Club challenge is continental, and according to this month's host Victoria from A Kick at the Pantry Door, that includes waffles. We had these waffles for dessert but you could easily serve them for breakfast with fresh fruit; you could make the batter the night before then it wouldn't take long to heat up the waffle maker in the morning. Cleaning it afterwards does take a little longer though!