Bacon and Gruyere Savory Waffle with Poached Egg
Servings: 4
Ingredients
- 2 to 2 1/2 cups waffle batter
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme
- 3 tablespoons shallots, chopped
- 1/2 cup cooked bacon (plus more for topping), chopped
- 1/2 cup gruyere, grated
- poached eggs, see recipe below
- hot sauce, for topping
- chopped parsley, optional topping
for the Poached Eggs
- eggs
- 1 teaspoon red or white wine vinegar
Instructions
- Heat a waffle iron to your preferred setting.
- Combine thyme, salt, shallot, bacon and gruyere with the waffle batter. Stir well to combine.
- Pour batter into waffle iron and cook 5-6 minutes, or until waffles are golden and crisp.
- Top with poached egg, chopped bacon, hot sauce and parsley. Serve warm.
Poached Eggs
- Fill a small pan halfway with water and add the vinegar. Bring the water and vinegar to boil.
- Meanwhile, crack eggs into individual small bowls.
- With a spoon, make a whirlpool in the boiling water. As the water is swirling, drop one egg into the center of the whirlpool. Cover the pan, gently remove the pan from the heat. Do not disturb the egg or pan.
- Let the egg cook for 4 minutes. Gently remove the egg from the water with a slotted spoon.
- Serve immediately.
Notes
This recipe was developed around 2 to 2 1/2 cups of waffle batter and makes 4 waffles. Adjust the ingredients to make a larger batch. If poached eggs seem daunting, top with a fried runny egg. These waffles are freezer friendly.
If you have a contraption that poaches multiple eggs at one time, this is not the recipe for you. This recipe works well with 1 to 2 eggs at a time. If you need to make multiple poached eggs, place the cooked egg immediately into an ice bath once the egg is poached. Reheat in warm water.
These waffles are freezer friendly.