- 4 eggs
- 1 tablespoon olive oil
- 1 sliced avocado
- 100g pancetta rashers
Method
Boil eggs for 5 minutes, or as desired with the Precision Poacher. Heat oil in non-stick pan and wrap pancetta around each slice of avocado. Fry over a high heat until cooked and crisp (around 3 minutes). Serve eggs in egg cups with the pancetta avocado soldiers on the side.
- 5 large eggs, 1 separated
- 75g plain flour
- ½ tsp of salt
- pinch of bicarbonate of soda
- ½ tbsp melted butter
- 150ml full-fat milk
- 50g grated cheddar
- 100g hollandaise sauce
- 2 tsp Marmite
- handful chives
Method
Heat waffle maker following manufacturer’s instructions. Whisk separated egg white to stiff peaks. Combine the flour, bicarb and 1 /2 tsp salt in a separate bowl. 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 (electric)/160C (fan)/ Mark 4 (gas). Ladle batter into waffle maker and cook for 5 minutes. Keep the waffles warm on a baking tray in oven.
In the meantime, poach remaining eggs on low heat for 3 minutes for runny yolks or as to desired Precision Poacher setting.
Heat hollandaise sauce as per pack instructions and stir through the Marmite. Top waffles with two poached eggs each, the hollandaise sauce and snipped chives.