Marmite eggs Benedict with waffles
Soft, fluffy waffles and a Marmite hollandaise sauce, treat your poached eggs to something special
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Prep:15 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 639
-
fat 40g
-
saturates 21g
-
carbs 37g
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sugars 6g
-
fibre 2g
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protein 33g
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salt 3.9g
Ingredients
- 5 large eggs, 1 separated
- 75g plain flour
- pinch of bicarbonate of soda
- ½ tbsp butter, melted
- 150ml full-fat milk
- 50g cheddar, grated
- 100g hollandaise sauce
- 2 tsp Marmite
- handful chives, snipped
Method
Heat the waffle maker following manufacturer’s instructions. Whisk 1 egg white to stiff peaks. In a separate bowl, combine the flour, bicarb and 1 /2 tsp salt. Add the egg yolk, melted butter and milk, and whisk to a smooth, thick batter. Stir in the cheese, then carefully fold in the egg white.
Heat oven to 180C/160C fan/ gas 4. Use a ladle to pour the batter into the waffle maker and cook for 5 mins. Put the waffles on a baking tray in the oven for 5 mins to keep warm.
Meanwhile, poach the remaining eggs on a low heat for 3 mins for runny yolks.
Heat the hollandaise sauce following pack instructions and stir through the Marmite. Top the waffles with two poached eggs, the hollandaise and chives.
