Bacon and egg waffles

by Beca Lyne-Pirkis

The perfect weekend treat

A delicious brunch alternative to your usual breakfast waffles. They’re still ever so slightly sweet, but are perfect teamed with smoked sweetcure bacon and a crispy fried egg, with runny yolk of course.  Take it to the next level with some hot chilli sauce—but only if you’re brave enough.


200g cornmeal, I used fine cornmeal
100g plain flour
25g caster sugar
1 tsp salt
2 tsp baking powder
½ tsp bicarbonate of soda
75ml whole milk
225ml buttermilk
100g unsalted butter, melted, plus extra for greasing
5 spring onions, finely chopped
2 eggs 


Heat your waffle irons to high.

In a large bowl mix together the cornmeal, flour, sugar, salt, baking powder and soda. Add in the milk, buttermilk and melted butter and finally stir through the chopped spring onions until evenly combined. 

Carefully grease the waffle irons with butter and pour a ladle of batter per square. Cook for 4-5 mins, until golden. Keep warm in a preheated oven while you cook the remaining batter. Serve with some sweet cured bacon, a poached egg and some hot sauce for a hearty breakfast or brunch.

ALTERNATIVE: You can add additional ingredients to your waffle batter if you want—a chopped up chilli or jalapeno will add bite, or maybe 50g grated cheese is your thing. But try not to overload your batter with too many additional ingredients, as it has a light texture that is perfect without anything else!

Recipe: Beca Lyne-Pirkis