Marmite eggs benedict with waffles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 5 large eggs1 separated
- 75g plain flour
- pinch of bicarbonate of soda
- ½ tbsp buttermelted
- 150ml whole milk
- 50g cheddargrated
- 100g hollandaise sauce
- 2 tsp Marmite
- handful chivessnipped
Nutrition: per serving
- kcal639
- fat40g
- saturates21g
- carbs37g
- sugars6g
- fibre2g
- protein33g
- salt3.9g
Method
step 1
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.
step 2
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.
step 3
Meanwhile, poach the remaining eggs on a low heat for 3 mins for runny yolks.
step 4
Heat the hollandaise sauce following pack instructions and stir through the Marmite. Top the waffles with two poached eggs, the hollandaise and chives.
