Bacon Cornmeal Waffles with Poached Eggs

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These waffles were delicious! Admittedly I had no bacon, so I added a bit of salt to the recipe, and some frozen corn which was also good.


1 teaspoon vinegar
4 eggs
1/4 teaspoon pepper
2 tablespoons chopped fresh chives

Waffles:

4 slices bacon
3/4 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 1/4 cup buttermilk
3 tablespoons vegetable oil


Waffles: In skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Transfer to paper towel–lined plate. Let cool; crumble.

In large bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda. In separate bowl, whisk together eggs, buttermilk and 2 tbsp (25 mL) of the oil; pour over flour mixture. Sprinkle with bacon; stir until combined.

Heat waffle iron; brush with some of the remaining oil. Using about 1/2 cup (125 mL) batter per waffle (or enough to spread to edges), pour onto waffle iron. Close lid and cook until crisp, golden and steam stops, 4 minutes. (Make-ahead: Let cool, wrap individually and freeze in airtight container for up to 2 weeks.) Keep warm in single layer on rack on baking sheet in 200°F (100°C) oven.

Meanwhile, pour water into large deep skillet to depth of 2 inches (5 cm); add vinegar and bring to simmer over medium heat.

One at a time, break eggs into small dish; slide into water. Poach until white is set and yolk is desired doneness, 3 minutes for slightly runny yolk. With slotted spoon, transfer to paper towel to blot.

To serve, top each waffle with 1 poached egg. Sprinkle with pepper, then chives.

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