Marmite eggs benedict with waffles

breakfast brunch calcium folate hollandaise poached egg vegetariam waffles

N/A

Source

Ingredients

5 large eggs, 1 separated

75g plain flour

pinch of bicarbonate of soda

½ tbsp butter, melted

150ml whole milk

50g cheddar, grated

100g hollandaise sauce

2 tsp Marmite

handful chives, snipped

Method

Heat the waffle maker following manufacturer’s instructions. Whisk 1 egg white to stiff peaks. In a separate bowl, combine the flour, bicarb and 1 /2 tsp salt. Add the egg yolk, melted butter and milk, and whisk to a smooth, thick batter. Stir in the cheese, then carefully fold in the egg white.

Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into the waffle maker and cook for 5 mins. Put the waffles on a baking tray in the oven for 5 mins to keep warm.

Meanwhile, poach the remaining eggs on a low heat for 3 mins for runny yolks.

Heat the hollandaise sauce following pack instructions and stir through the Marmite. Top the waffles with two poached eggs, the hollandaise and chives.