Waffles with Poached Eggs, Bacon and Spinach
Homemade waffles, a treat any time you serve them, become an extravagant brunch when they are layered with bacon and baby spinach and topped with a perfectly poached egg. Here we suggest serving the waffles with maple syrup for a tasty combination of sweet and savory flavors, but you can serve them with hollandaise sauce if you prefer.
- 5 Tbs. unsalted butter, melted
- 2 cups warm water (110° to 120°F/43° to 49°C)
- 2 1/2 cups (10 oz./315 g) Bellegem waffle mix
- 4 eggs
- 8 slices thick-cut bacon, cooked until crisp and kept warm
- 2 cups (3 oz./90 g) lightly packed baby spinach leaves
- Salt and freshly ground pepper, to taste
- Maple syrup for serving (optional)
Preheat a waffle maker according to the manufacturer’s instructions. Preheat an oven to 200°F (95°C).
Using the butter, warm water and waffle mix, prepare the batter and cook the waffles according to the package instructions. As the waffles are finished, transfer them to a wire rack set on a baking sheet and keep warm in the oven while you cook the remaining waffles.
While the waffles are cooking, fill an egg-poaching pan with 1/2 inch (12 mm) of water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan.
As soon as the last waffle is cooked, crack an egg into each of the 4 egg-poaching cups, cover the pan and cook to the desired doneness, 2 to 4 minutes.
Divide a waffle into segments and break 2 of the bacon slices in half. On an individual plate, stack the waffle segments, bacon slices, and a quarter of the spinach, alternating the layers as desired. Top with a poached egg. Repeat with the remaining ingredients to make 4 servings.
Sprinkle with salt and pepper and serve with maple syrup. Serves 4.
Williams-Sonoma Test Kitchen