I sometimes feel like a wizard when I’m preparing a meal. I have an idea of what I want to do and I know what ingredients I want to use, but at times a bit of magic is needed to perfect it.
Today’s recipe of baby marrow waffles topped with bacon and poached eggs is a combination of these baby marrow and cheddar muffins and these corn waffles with ham and rocket. It truly is a magical breakfast, but I can’t really tell which ingredient is mostly responsible for this. Could it be the baby marrow? The bacon? The perfectly poached egg? Yes, yes and yes, I would like another one of these waffles, please.
125 ml sugar
250 ml milk
30 ml oil
500 ml flour
4 teaspoons baking powder
Pinch of salt
6 baby marrows, grated
250 g bacon
4 eggs (for poaching)
- Beat the eggs and the sugar and add half of the milk with the oil.
- Sift the flour, baking powder and salt and mix well with the egg mixture.
- Add the other half of the milk and the grated baby marrow and mix well.
- Pour large spoonfuls of dough into your waffle pan and bake until some steam escapes from the machine – it takes around 3 minutes. Your waffles should now be done.
- Spread out the bacon on a baking sheet and bake in the oven for around 20 minutes or until it is as crispy as you’d prefer.
- To poach the eggs, half fill a pot with water and bring to a boil. Crack open an egg into a poach pod and place in the water – the poach pod should be floating. Steam the egg for five minutes. Remove from water and tip out of the poach pod.
- To assemble, arrange the bacon on a baby marrow waffle and top with an egg. Serve with black pepper and Tabasco sauce.