Baby marrow waffles with bacon and poached eggs


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.




2 eggs

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)


  1. Beat the eggs and the sugar and add half of the milk with the oil.
  2. Sift the flour, baking powder and salt and mix well with the egg mixture.
  3. Add the other half of the milk and the grated baby marrow and mix well.
  4. 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.
  5. 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.
  6. 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.
  7. To assemble, arrange the bacon on a baby marrow waffle and top with an egg. Serve with black pepper and Tabasco sauce.

3 thoughts on “Baby marrow waffles with bacon and poached eggs

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