To celebrate World Waffle Day (24 March) Sasko teamed up with renowned chef, Chef Mynhardt to help inspire households with an exciting topping idea for a savoury delight.
Waffle batter recipe:
Ingredients
– Two cups of Sasko cake wheat flour
– Two tablespoons of sugar
– Two teaspoons of baking powder
– 1/2 teaspoon of salt
– Two cups of milk
– Two large eggs
– 1/2 tsp salt
– 80ml sunflower oil
Method
– Sift dry ingredients and mix together.
– Combine milk, eggs and oil in a bowl.
– Add dry ingredients and beat using a whisk or electric beaters until you have a silky batter.
– Grease and heat the waffle iron as per the manufacturer’s instructions
– Cook waffles as per waffle iron instructions: generally with a hot waffle iron the waffles take 2-4 minutes to cook.
– They should be brown and crisp.
Breakfast topping
Ingredients
– 24 eggs – eight for poaching, eight for frying and eight for boiling
– 250g cream cheese
– 250g streaky bacon, crispy cooked
– 200g smoked salmon ribbons
– A handful of fresh dill, chopped
– 250g crème fraiche
– 780g (one large jar) Rhodes Quality sliced beetroot, drained
– One large onion, peeled and chopped
– Two tins Rhodes quality Mediterranean style tomato mix
– Salt, pepper and sugar to taste
– Willow Creek jalapeño flavoured olive oil for frying
Method
– Bake your waffles until all the batter is finished. Keep warm.
– Poach eight eggs in some vinegared water until the white is cooked and the yolk is still runny. Keep aside.
– Boil the other eight eggs until your liking.
– Heat some of the jalapeño oil in a frying pan and fry the other eight 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.
