Tomorrow we’re already on the last day of December, the year went by surprisingly fast. Next year we’re gonna celebrate our first year anniversary and we’re already down to 32 waffle recipes! And since everyone is probably gonna go out with a bang we thought it would be the perfect time to share with you this recipe. Perfect to battle a nasty hangover. This recipe has some hints of an English breakfast but with a little Italian touch to it. Black truffle waffles with navy beans, tomato sauce, spinach and served with crispy bacon and poached egg.
We wish everyone a happy new year in advance and hope you guys keep following us into 2016. We hope to inspire you guys with new recipes, new waffle-Wednesdays, but hopefully, more hotspots for everyone who goes to the Netherlands and we also got a few more projects planned. Thanks for the support and cheers!
Hangover breakfast with black truffle waffles & poached egg
100g low-fat quark
2 egg whites
1 tsp. baking soda
1 tsp. black truffle tapenade
1 tbsp. sunflower oil
100g navy beans
1/2 can of cubed tomatoes in sauce
1 tbsp. olive oil
salt & pepper
6 slices of bacon
2 large fresh eggs
4 tbsp. vinegar
Let’s start with the bean sauce. Clean the beans in a sieve under cold water and dry with some kitchen paper. Heat up a pan with the olive oil and add the beans. Bake for about 4 minutes before adding the spinach. When the spinach starts to shrink add the tomato sauce and let it cook for another 5 minutes on low heat until done.
Make the bacon crisp in a grill but keep watch so it won’t burn. Our favorite method is placing the bacon between a few layers of kitchen paper on a plate in the microwave. Do this for about 2 minutes until the bacon is crisp and all the fat has soaked in the kitchen paper.
For the waffles, you can add all the ingredients together until combined. Bake a tablespoon of batter for one waffle in your waffle iron until done. Keep them warm in an oven at around 50℃ while you continue making the rest of the waffles.
For the poached eggs, you can use whatever technique you prefer. The one I have the most success with is this one. Fill up a pan for 2/3 with water and heat up with the vinegar until it boils. Place your egg in a bowl and set aside. Stir firmly with a whisk in the pan with until it almost runs over. This creates a deep enough funnel for us to pour in the egg. Right at that second grab the bowl with the egg with your other hand while you continue stirring. Pull your whisk out and immediately dip the egg in the middle of the pan. When done right the egg white should set around the egg yolk and get a nice round shape. Cook this for about 3 minutes until done and do the same for the other egg.
Serve the waffles with some bean sauce on top, then bacon and as a final touch the poached egg. Enjoy and say goodbye to your hangover!