Buttermilk waffles with smoked salmon & eggs bennie.

Raising your breakfast game!


Breakfast for champions!

WAFFLES - MAKES 6 PORTIONS

540g plain flour 4tsp freshley chopped chives & dill Zest of 1 lemon 2tsp Bicarbonate of soda 630g Butter milk (use milk if Buttermilk not available) 250g yogurt – 2 pots 4 eggs 200g melted butter Pinch of salt


In a large bowl mix together your dry ingredients.

In a different bowl mix together your wet ingredients until well combined & smooth.

Now pour your wet ingredients into the dry ingredients & mix both together until free from any lumps, for the best results rest your batter in fridge for at least 30 minutes.

BUT, if your like me & hungry all the time start cooking these bad boys.


Pre-heat & lightly brush your waffle iron with some oil of your choice so the batter does not stick then cook about for 5 – 6 minutes depending on your iron.


If you don't have a waffle iron do this in a fry pan it still tastes great.


HOLLANDAISE VIBE SAUCE

3 Yolks 3tsp tarragon vinegar Pinch smoked paprika Pinch salt 1 super finally chopped shallot 1 pack of melted butter - 250g Juice of 1 lemon


Just before we start I don't do a classic Hollandaise sauce i've tweeked it a bit to suit the dish. Let us know what you think. Enjoy.

Over a saucepan of gently boiling water place a bowl (Bain-marie) and whisk your egg yolks, vinegar & salt until light & fluffy. You should be able to draw a figure of 8 with the whisk & then the mix will gently collapse. Do not scramble the mix. If you do start again.


Then slowly add melted butter. Drizzle it in like your making mayo just a little bit at a time while whisking. When it is all mixed add the lemon juice, diced shallot and a pinch of smoked paprika.


Season to taste.


PERFECT POACHED EGG


Bring a large tall pot up to a gentile boil.

Then add a generous splash of vinegar into the water.

Crack your egg into the gently boiling water & let the egg sink to the bottom.

Turn the heat down & poach the egg for about 2 and a half minutes depending on size.

When the egg is nice and soft, gently take it out of the water drain it slightly and season it with salt and pepper.


GARNISHES

I tend to use salad leaves, nuts & seeds I like eating, so get creative!!