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Breakfast
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Poached Egg on Waffles

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45min

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4 servings

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1 Reviews
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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

1
Prepare Waffle Batter Dry Ingredients

In a large bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.

2
Melt the Butter

Place butter in a microwave-safe bowl and heat until melted, about 30-45 seconds.

3
Separate Eggs

Separate 4 eggs, placing yolks and whites in different bowls.

4
Mix Wet Ingredients

In a medium bowl, whisk together egg yolks, milk, melted butter, sugar, and vanilla extract.

5
Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined.

6
Beat Egg Whites

Beat the egg whites until stiff peaks form.

7
Fold in Egg Whites

Gently fold the beaten egg whites into the batter until just incorporated.

8
Preheat Waffle Iron

Preheat your Belgian waffle iron according to manufacturer's instructions.

9
Cook Waffles

Pour approximately 1/2 cup of batter onto the preheated waffle iron and cook until golden brown, about 3-5 minutes.

10
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.

11
Prepare Poaching Liquid

Fill a large, deep skillet with about 3 inches of water and add vinegar. Bring to a gentle simmer.

12
Crack Eggs for Poaching

Crack each of the remaining 4 eggs into individual small bowls or ramekins.

13
Create Poaching Vortex

Use a spoon to create a gentle whirlpool in the simmering water.

14
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.

15
Remove Poached Eggs

Using a slotted spoon, carefully remove each poached egg and place on a paper towel to drain excess water.

16
Chop Chives

Finely chop the fresh chives.

17
Assemble the Dish

Place one Belgian waffle on each plate and top with a poached egg.

18
Season

Season each poached egg with salt and freshly ground black pepper.

19
Add Maple Syrup

Drizzle maple syrup over the waffle and egg.

20
Garnish

Sprinkle with chopped chives and serve immediately.

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