Savoury eggs, cheddar and bacon breakfast waffles

Ingredients

• 225 g (8 oz)plain flour
• 2 tbspcornflour
• 1 tbspfinely chopped fresh flat-leaf parsley
• 1 tspgarlic salt, or table salt
• 1 tspbaking powder
• 2 largeeggs, separated
• 370 ml (12½ fl oz) whole milk, plus 2 tsp lemon juicewhole milk and lemon juice
• 60 g (2 oz)salted butter, melted and cooled
• 100 g (3½ oz)mature cheddar cheese, finely grated
• 6 large slices, cut in half lengthways to make 12 stripssmoked back bacon
• 3tomatoes, thinly sliced (optional)
• As neededcooking spray, for greasing the waffle maker (optional)
• To tastesalt and pepper
• To serve (optional)maple syrup
• To serve (optional)baked beans

Instructions

1. 1

   Whisk egg whites

   Whisk the egg whites with a pinch of salt until they form stiff peaks.

2. 2

   Mix dry ingredients

   Put the flour, cornflour, parsley, garlic salt and baking powder in a bowl. Whisk them together.

3. 3

   Make the batter

   In a measuring jug, combine the milk, melted butter, egg yolks and grated cheddar. Gradually beat this mixture into the dry ingredients until the batter is smooth.

4. 4

   Fold in whites

   Gently fold the whisked egg whites into the batter.

5. 5

   Heat waffle maker

   Preheat the waffle maker and, if its instructions call for it, spray it with cooking oil.

6. 6

   Add bacon and batter

   Lay 2 bacon strips directly in the waffle maker, adding a couple of tomato slices if using. Spoon a ladleful of batter over them; don’t add too much, as it will spread when you close the lid.

7. 7

   Cook the waffles

   Cook for 3–4 minutes, or until golden and crisp. Repeat with the remaining bacon and batter.

8. 8

   Serve warm

   Serve topped with eggs if desired, or with a drizzle of maple syrup.

What are savoury breakfast waffles?

Waffles are made from a leavened batter cooked between patterned plates, a style of cooking with roots in Europe. This version turns the familiar sweet breakfast format savoury with cheddar, parsley and smoked bacon.

Separated eggs help give the batter a lighter texture, while the bacon cooks directly against the waffle plates. The result is a crisp-edged waffle with savoury flavours built in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 22g protein, 35g carbs, 22g fat.

The flour supplies most of the carbohydrates, while butter and cheddar contribute much of the fat; the eggs, cheddar and bacon provide protein. Pair a waffle with tomatoes or another vegetable, and choose the optional toppings to suit how filling you want the meal to be.

Build a smooth batter

Dry ingredients: whisk the flour, cornflour, parsley, garlic salt and baking powder together so they are evenly distributed.

Wet ingredients: combine the milk, lemon juice, cooled melted butter, yolks and cheddar before gradually mixing them into the flour. Adding the wet mixture gradually makes it easier to work out lumps without overmixing.

Keep the batter airy

Egg whites: beat them to stiff peaks, then fold them in gently rather than stirring. This preserves some of the air that helps the waffles cook up lighter.

Cheddar: finely grate the cheese so it disperses through the batter and melts more evenly in the waffle maker.

Cook to the right texture

Bacon: place two strips in the preheated waffle maker before adding the batter. They should sit flat so they cook against the plates rather than bunching up.

Doneness: allow 3–4 minutes per waffle and look for a golden surface and crisp edges. Waffle makers vary, so use the colour and texture as well as the timing.

Mind the batter amount

Ladle: use a modest amount of batter over the bacon, since it spreads as the lid closes. Overfilling can push batter out of the maker and make the waffles harder to cook evenly.

Batches: repeat until the batter is used, keeping cooked waffles warm while you finish the rest if needed.

Choose what to serve alongside

Tomatoes: add a couple of thin slices with the bacon for a fresh, juicy contrast, or leave them out for a simpler waffle.

Sides: serve with eggs or baked beans for a more substantial breakfast. Maple syrup is another option if you like a sweet-and-savoury finish.

Recipe notes & tips

• Let the melted butter cool before combining it with the eggs and milk.
• Use a balloon whisk to mix the dry ingredients evenly.
• Fold the egg whites in gently to avoid knocking out their air.
• Check whether your waffle maker needs cooking spray before greasing it.
• Keep the batter amount modest so it does not spill when the lid closes.
• Use thin tomato slices so they fit comfortably inside the waffle maker.

Variations

• Add tomatoes: tuck a couple of thin slices in with the bacon before adding batter.
• Serve with beans: add baked beans on the side for a more substantial breakfast.
• Add maple syrup: drizzle a little over the waffles for a sweet-and-savoury contrast.
• Use table salt: replace the garlic salt with table salt as listed in the ingredients.
• Top with eggs: serve the cooked waffles with eggs if you want an extra topping.

Common mistakes to avoid

• Stirring in the egg whites: fold them gently so the batter retains some of its air.
• Adding too much batter: use a modest ladleful because the batter spreads when the lid closes.
• Using hot melted butter: let it cool first before mixing it with the eggs and milk.
• Stopping too soon: cook until the waffles are golden and crisp, allowing 3–4 minutes as a guide.
• Crowding the bacon: lay the two strips flat in the waffle maker before spooning on the batter.

How to store

Refrigerate leftover waffles in an airtight container and eat within 2 days. Reheat in a toaster or oven until hot and crisp; the microwave will warm them but may soften the texture.

Frequently asked questions