Waffles are no longer just a sweet treat with chocolate sauce, loaded with ice cream or cream but the savoury options are making a strong case for being just as good or even better.
To make World Waffle Day this week (25 March) Chef Mynhardt has provided some mouth-watering waffle recipe that is so versatile that it can win the sweet or savoury crowd.
Ingredients
Method
Ingredients
Method
Bake your waffles until all the batter is finished. Keep warm.
Poach 8 eggs in some vinegared water until the white is cooked and the yolk is still runny. Keep aside.
Boil the other 8 eggs until your liking.
Heat some of the jalapeño oil in a frying pan and fry the other 8 eggs until crispy on the bottom and the yolk is still runny.
Fry the onion in the jalapeño oil until lightly browned.
Add the tinned tomato and season to taste.
Cook until thickened.
Mix the chopped dill with the crème fraiche and keep aside.
Serve the waffles with all the toppings.
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