Ingredients
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
7 eggs
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
Method
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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.
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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.
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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.
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Stack two waffles on each plate and top with a spoon of aioli, a fried egg and broccoli sprout salad.
Cook's notes: Buckwheat flour is available both in Macro and McKenzies brands.
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