1 onion, finely diced
4 cloves garlic, minced
125g leg ham, finely sliced
1 tbsp extra virgin olive oil
1 cup self-raising flour
½ cup buckwheat flour
1 tsp curry powder
½ tsp baking powder
1 tbsp caster sugar
1½ cups buttermilk
75g unsalted butter, melted and cooled
½ cup semi-dried tomatoes, chopped
½ bunch chives, finely sliced
16 slices Maasdam cheese
¼ cup aioli
Broccoli sprout salad, to garnish
Preheat oven to 180°C. Sauté the onion, garlic and ham in extra virgin olive oil in a large frying pan set over a moderate heat for 5 minutes, until the onion is golden and the ham has become crisp. Drain on kitchen paper.
Sift the flours, curry powder, baking powder and sugar into a large bowl, then make a well in the centre. Whisk the buttermilk, three eggs and melted butter, until smooth, then fold into the flour. Mix in the tomatoes and chives.
Cook the batter as eight waffles in a preheated waffle iron. Arrange on an oven tray, then top each with two slices of chives and bake for 2 minutes, until the cheese is melted. Fry the remaining eggs sunny-side up.
Stack two waffles on each plate and top with a spoon of aioli, a fried egg and broccoli sprout salad.