James Martin Bacon Waffles

This delicious Bacon Waffles recipe by James Martin is a perfect blend of crispy bacon, creamy hollandaise, and golden waffles. Quick and easy to make, it’s ideal for a hearty breakfast or brunch. Feel free to swap in your favorite bacon or herbs for a personalized touch!

Ingredients Needed

For the waffles:

• 250g (9oz) plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp caster sugar
• 3 free-range eggs
• 425ml (15fl oz) whole milk
• 115g (4oz) unsalted butter, melted
• 8 slices cooked American-style bacon (or rindless smoked streaky bacon), chopped

For the hollandaise:

• 1 shallot, finely diced
• 3 peppercorns
• 1 bay leaf
• 2 tbsp white wine vinegar
• 2 large free-range egg yolks
• 125g (4½oz) butter, melted
• Sea salt and freshly ground black pepper

For the eggs and bacon:

• 2 tbsp white wine vinegar
• 4 free-range eggs
• 12 slices of streaky bacon
• 2-3 tbsp finely chopped chives

How To Make Bacon Waffles

1. Prepare the waffles: Preheat a waffle maker to medium and the oven to 135°C (275°F) / Gas 1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the eggs, milk, and melted butter, whisking until smooth. Stir in the chopped cooked bacon. Pour a ladleful of the batter into each well of the waffle maker, close the lid, and cook for about 5 minutes until golden brown and crisp. Keep the waffles warm in the oven on a wire rack while you repeat with the remaining batter.
2. Make the hollandaise: Place the shallot, peppercorns, bay leaf, white wine vinegar, and 2 tbsp of water in a pan and cook until the liquid has reduced by half. Strain the mixture into a bowl and let it cool slightly. Add the egg yolks and a pinch of salt. Gradually pour in the melted butter, whisking until it’s fully incorporated. Season with sea salt and freshly ground black pepper.
3. Cook the eggs and bacon: Bring a pan of salted water to a boil and add the white wine vinegar. Reduce the heat to a simmer and stir to create a whirlpool. Carefully crack each egg into the water and cook for 2-3 minutes until poached. Remove with a slotted spoon and drain on a plate. Heat a frying pan and cook the bacon until crisp on both sides. Drain on kitchen paper.
4. Serve: Place the waffles on serving plates and top with poached eggs and crispy bacon. Drizzle with hollandaise sauce and garnish with chopped chives.

Recipe Tips

• Use room temperature ingredients: Let the eggs and milk come to room temperature before mixing. This helps the batter blend better and gives the waffles a fluffier texture.
• Don’t overmix the batter: Mix the waffle batter just until combined. Overmixing can make the waffles tough.
• Preheat the waffle maker well: Make sure your waffle maker is hot before pouring in the batter. This ensures the waffles cook evenly and become crispy.
• Poach the eggs carefully: When poaching eggs, make sure the water is simmering, not boiling. This keeps the eggs from breaking and ensures a perfect, runny yolk.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Bacon Waffles cool to room temperature. Then, store them in an airtight container in the fridge for up to 2 days.
• Freeze: To freeze, wrap the waffles in plastic wrap or foil, then place them in a freezer bag. They can be frozen for up to 1 month. To thaw, remove them from the freezer and leave them in the fridge overnight before reheating.
• Reheat: Place the waffles on a microwave-safe plate and cover with a damp paper towel. Microwave for 30-60 seconds, or until heated through.

Nutrition Facts

Serving Size: 1 waffle

• Calories: 270
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 590mg
• Potassium: 120mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 6g

Try More James Martin Recipes:

• James Martin Sticky Toffee Pudding
• James Martin Lemon Posset
• James Martin Lamb Shanks
• James Martin Lamb Curry