Recipe details
Breakfast
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Poached Egg on Waffles
45min
4 servings
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This elegant breakfast combines light and crispy homemade Belgian waffles with perfectly poached eggs for a delightful sweet and savory experience. The fluffy interior of the waffles soaks up the rich, runny egg yolk, creating a luxurious texture contrast. Finished with a drizzle of maple syrup and a sprinkle of fresh herbs, this dish elevates the classic waffle breakfast into a sophisticated brunch centerpiece that's both comforting and impressive.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
28 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare Waffle Batter Dry Ingredients
In a large bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
Melt the Butter
Place butter in a microwave-safe bowl and heat until melted, about 30-45 seconds.
Separate Eggs
Separate 4 eggs, placing yolks and whites in different bowls.
Mix Wet Ingredients
In a medium bowl, whisk together egg yolks, milk, melted butter, sugar, and vanilla extract.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined.
Beat Egg Whites
Beat the egg whites until stiff peaks form.
Fold in Egg Whites
Gently fold the beaten egg whites into the batter until just incorporated.
Preheat Waffle Iron
Preheat your Belgian waffle iron according to manufacturer's instructions.
Cook Waffles
Pour approximately 1/2 cup of batter onto the preheated waffle iron and cook until golden brown, about 3-5 minutes.
Keep Waffles Warm
Place cooked waffles on a baking sheet in a 200°F oven to keep warm while preparing the remaining waffles and eggs.
Prepare Poaching Liquid
Fill a large, deep skillet with about 3 inches of water and add vinegar. Bring to a gentle simmer.
Crack Eggs for Poaching
Crack each of the remaining 4 eggs into individual small bowls or ramekins.
Create Poaching Vortex
Use a spoon to create a gentle whirlpool in the simmering water.
Poach the Eggs
Carefully slide each egg into the simmering water and poach for 3-4 minutes until whites are set but yolks are still runny.
Remove Poached Eggs
Using a slotted spoon, carefully remove each poached egg and place on a paper towel to drain excess water.
Chop Chives
Finely chop the fresh chives.
Assemble the Dish
Place one Belgian waffle on each plate and top with a poached egg.
Season
Season each poached egg with salt and freshly ground black pepper.
Add Maple Syrup
Drizzle maple syrup over the waffle and egg.
Garnish
Sprinkle with chopped chives and serve immediately.
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