Ingredients

• 250g/9oz plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp caster sugar
• 3 free-range eggs
• 425ml/15fl oz whole milk
• 115g/4oz unsalted butter
• melted
• 8 slices cooked American-style bacon (or rindless smoked streaky bacon)
• chopped
• 1 shallot
• finely diced
• 3 peppercorns
• 1 bay leaf
• 2 tbsp white wine vinegar
• 2 large free-range egg yolks
• 125g/4½oz butter
• melted
• sea salt and freshly ground black pepper
• 2 tbsp white wine vinegar
• 4 free-range eggs
• 12 slices streaky bacon
• 2-3 tbsp finely chopped chives

Directions

• Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1.
• In a large mixing bowl mix the flour
• baking powder
• salt and sugar. Whisk in the eggs
• milk and melted butter until well combined. Stir in the cooked bacon.
• Pour a ladleful of the batter into each well of the waffle maker
• close the lid and cook for five minutes
• or until golden-brown and crisp. Repeat the process until the batter is used up
• keeping the cooked waffles warm on a wire rack in the oven.
• For the hollandaise
• place the shallot
• peppercorns
• bay leaf
• white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly.
• Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream
• gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper.
• For the eggs and bacon
• bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled
• carefully crack an egg into the water. Simmer gently for 2-3 minutes
• remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.
• Heat a frying pan until hot
• add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper.
• To serve
• place the waffles onto serving plates
• top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives.