Jalapeño and cheese waffles with bacon and eggs recipe
Brunches like this are what lazy weekends are all about – wake up your tastebuds with these fiery, cheesy jalapeño waffles, served with crispy, smoky bacon and topped with a perfectly fried egg. See method
- 5 eggs
- 250ml whole milk
- 150g self-raising flour
- ½ tsp baking powder
- 50g butter, melted
- 50g Cheddar, grated
- 5 tsp finely chopped pickled jalapeños
- 8 streaky bacon rashers
- 3 tsp olive oil
- pinch chilli flakes
- small handful finely chopped parsley leaves
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Crack one egg into a mixing bowl and pour in the milk. Whisk together. Sift the flour and baking powder into the bowl and whisk into a smooth batter. Add the butter, cheese, 3 tsp jalapeños and a pinch of salt. Mix well.
- Heat a large griddle pan over a high heat. Once smoking, add the bacon and cook for 2-3 mins each side, until golden and crispy. Remove from the pan, set aside and cover to keep warm.
- Reheat the griddle over a high heat and add 1 tsp olive oil. Pour in the batter, reduce the heat to low and leave for 6-7 mins until set and golden in colour.
- Cut the waffle in half. Flip each side over and cook for another 6-8 mins, until golden and slightly firm to the touch. Transfer to a chopping board and cut each piece in half so you have four waffles.
- Meanwhile, heat the remaining oil in a large non-stick frying pan over a medium heat. Crack in the remaining eggs, season with salt and cook for 3-4 mins until the whites have set and the yolks are to your liking.
- To serve, put the waffles onto four plates and top each with an egg and two rashers of bacon. Scatter over a few chilli flakes, the remaining jalapeños and the parsley. Serve immediately.
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