Ingredients

• 260g/9¼oz plain flour
• 1 tbsp baking powder
• 1 tsp sea salt flakes
• 1 tbsp granulated sugar
• 3 large free-range eggs
• lightly beaten
• 425ml/¾ pint whole milk
• 110g/3¾oz unsalted butter
• melted
• 150g/5½oz smoked salmon
• torn into small pieces
• 2 tbsp fresh chives
• finely chopped
• 200g/7oz black pudding
• sliced
• splash white wine vinegar
• 4 medium free-range eggs
• 2 egg yolks
• 1 lemon
• juice only
• 110g/3¾oz clarified butter
• warmed
• pinch cayenne pepper
• pinch salt
• 25g/1oz baby spinach
• 25g/1oz fresh watercress

Directions

• Preheat the waffle maker and preheat the oven to 140C/120C Fan/Gas 1. Put a large wire rack on a baking tray and keep it warm in the oven.
• In a large mixing bowl
• combine the flour
• baking powder
• salt and sugar. Whisk in the eggs
• milk and butter to combine thoroughly. Mix in the smoked salmon and chives.
• Ladle the batter into each well of the waffle maker and close the lid. Cook the waffles for 5 minutes
• then lift the lid and check the waffle – it should be golden-brown and crisp. Transfer to the wire rack in the oven and repeat the process with the remaining batter.
• For the black pudding
• heat a non-stick frying pan and fry the black pudding on both sides for 2-3 minutes.
• For the poached egg
• bring a large saucepan of water to a simmer. Add the white wine vinegar and swirl the water using a spoon. Carefully break an egg into the centre of the swirl. Cook for 2 minutes
• remove and place on kitchen paper. Repeat to cook the remaining eggs.
• For the hollandaise sauce
• put the egg yolks
• lemon juice and a tablespoon water in a blender. Turn on the machine and then slowly pour the warmed butter through the lid. Season with cayenne pepper and salt.
• To serve
• divide the waffles between four plates and top with the black pudding
• spinach
• watercress and a poached egg. Pour over some hollandaise sauce and serve.