Ingredients

• 250g/9oz plain flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp caster sugar
• 3 free-range eggs
• lightly beaten
• 425ml/15fl oz full-fat milk
• 115g/4oz unsalted butter
• melted
• 125g/4½oz butter
• melted
• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 2 large free-range eggs
• yolks only
• sea salt and freshly ground black pepper
• 2 tbsp white wine vinegar
• 4 free-range eggs
• 12 slices streaky bacon
• 2-3 tbsp chives
• finely chopped

Directions

• For the waffles
• preheat a waffle maker to a medium setting. Preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and place in the oven to warm.
• Mix the flour
• baking powder
• salt and sugar in a large mixing bowl. Whisk in the eggs
• milk and butter until well combined.
• Ladle some 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 the wire rack in the oven.
• For the hollandaise
• melt the butter in a saucepan and bring to a simmer.
• Place the lemon juice and vinegar into a separate small pan and heat until just boiling.
• Place the egg yolks into a food processor with a pinch of salt. With the motor running
• add the hot lemon and vinegar in a steady stream then slowly add the melted butter until it is all incorporated. Remove the sauce from the processor and season with sea salt and freshly ground black pepper.
• For the poached eggs
• bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled
• carefully crack an egg into the water. Simmer for 2-3 minutes
• remove the poached egg with a slotted spoon and place onto 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 the serving plates
• top with the poached eggs and bacon and finish with a drizzle of hollandaise sauce and the chopped chives.