We’ve been on a bit of a savory kick, and L planned this whole five-star meal as a surprise to satisfy her’s and M’s cravings. When she first came up with the idea, she wished for jalapeños, but alas, we had none. Until M’s mom showed up with more garden goodies and gave us some! A happy meal indeed.
- waffle mix
- 1/4 cup corn meal (Bob’s Red Mill)
- 3 small jalapeños or 1 regular one (we used small organic jalapeños from M’s mom’s garden), small dice
- 2 bacon strips (we use Applegate Natural’s uncured ‘Sunday’ bacon)
- 1/4 cup of cheddar cheese, small cubes
- 2 local pasteur-raised eggs
- 2 tablespoons blackberry preserves (feel free to use whatever fruit preserves you have on hand)
- 1/3 cup organic grade-B maple syrup
1. You’ve diced your jalapeños and cubed your cheese. If you don’t want your jalapeños super spicy, seed them beforehand. Let’s move on. Heat a large sauce pot of water with 3 tablespoons of vinegar (we use Bragg’s organic apple cider, but distilled works just as well) to a simmer. We’ll come back to the pot later. Cook bacon. Make it crispy. Remove the bacon from the pan, set aside to cool. Throw your jalapeños in the bacon greased pan and sauté until slightly browned and a little soft. Remove from pan. Now that the bacon isn’t scalding hot, crumble it and set aside with jalapeños.
2. Heat maple syrup and preserves in a small sauce pot over low heat. This will create a compote-like sauce. Leave over heat for five to seven minutes, or until slightly thickened. Remove from direct heat and reserve for assembly.
3. Prepare the dry ingredients of the waffle mix to packaged instructions, substituting a 1/4 cup of the mix for a 1/4 cup of corn meal. Add in the cheese, coating each cube. This will help the cheese to not clump up. Mix in the wet ingredients for the waffle mix and stir in the bacon and jalapeños. Pour into waffle maker.
4. We’re back at the pot. Now to make poached eggs, the classic way. If you own an egg poacher, that’s great, but this way is much much better. Crack each egg, slowly, just above the surface of the water. The goal is to drop the egg into the simmering water without allowing the whites to spread or the yolk to break. (There’s a reason L does the cooking and M isn’t allowed to touch anything but dirty dishes.) Cook for three minutes for a runny yolk, cook for up to seven minutes for a hard yolk. Remove eggs from the water with a slotted spoon and set aside for assembly. Because of the nature of poaching an egg, L wasn’t able to take pictures, and M wasn’t allowed to because this breakfast was a surprise. We’re sure there’s a video on youtube if anyone needs it.
5. Remove waffles from waffle maker and plate. Top with poached egg (salt and pepper the egg if you wish), drizzle the compote, and chow down!