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Cornmeal Waffles with Eggs, Bacon, Sage & Pumpkin

Yum

Cornmeal Waffles with Eggs, Bacon, Sage & Pumpkin Compote

A “Secret Recipe”

Secret Recipe Club

 

Cornmeal Waffles with Poached Eggs

and

Bacon, Sage & Pumpkin Compote

Cornmeal Waffles with Eggs, Bacon, Sage & Pumpkin Compote

And it’s that time again, it’s Reveal Day for the Secret Recipe Club, a cooking and sharing monthly event; each month, one member is assigned another member from their group secretly (hence the name). That person then selects a recipe to make and photograph, they then will draft up a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe they chose. It’s a fun experience and it’s a great way to get new followers, plus, there are always new blogs to discover and friends to be made. This month, my assigned blog is Life on Food which is written by Emily. I couldn’t find out where Emily lives, but she says on her sidebar profile that she is….“A self-proclaimed foodie writing about everyday food occurrences”……

Cornmeal Waffles with Poached Eggs and Bacon, Sage & Pumpkin Compote

Emily has a very handy “RECIpage” where I went to search for seasonal recipes that would suit us here at Chez Lavender and Lovage. I was instantly drawn to her recipes for Bacon and Blue Cheese Bibb Salad, Sweet Potato Hash with Brussels Sprouts and Bacon, Oatmeal Maple Scones and Great Grandma Schaefer Mac and Cheese. But, it was her recipe for Cornmeal Waffles that caught my eye, as I had just received a fabulous Sage Appliances “No-Mess” Waffle Maker and I wanted to test drive it for breakfast one morning! I also had an opened bag if cornmeal that needed to be used, so it was a done deal, waffles for Sunday brunch, with a seasonal topping of bacon, sage and pumpkin and a free-range poached egg.

Sage Appliances No Mess Waffle Maker

I made Emily’s recipe exactly as posted, but OMITTING the sugar, as I wanted to served them as savoury waffles. I was SUPER pleased with the Sage Appliances waffle maker, see above; it cooked the waffles perfectly and with NO MESS! The excess waffle mixture that spread into the moat around the outside, was picked off at the end of cooking and was used a bird food, although it DID taste great, and it was cooked! A combination of Emily’s recipe and the excellent waffle maker resulted in my waffles being light and fluffy with a wonderful cornmeal texture and taste. The recipe made 8 waffles, and we had 4 each (!) for a large brunch. I served them with a bacon, sage and pumpkin compote, which added an herbal saltiness to the iron-rich poached eggs and cornmeal waffles.

Cornmeal Waffles

I had to convert the ingredients to metric, as it was in US cups, and used my own handy conversion chart here: Kitchen Tips. The waffles went down a bomb, and we didn’t need to eat again until the early evening. You can of course serve these waffles with honey, blueberries, maple syrup or any other sweet accompaniments, as Emily does in her original recipe; you will then need to add a tablespoon of sugar to the recipe shared below, and omit the bacon, sage and pumpkin topping. I plan to make the waffles again this weekend, as they so easy to make in my waffle maker, and serve them with fried green tomatoes (of which I still have lots on my garden) and eggs…….so keep popping back to see my new recipe, for fried green tomatoes and waffles.

Fried Green Tomatoes

The recipe is shared below along with the details for the Sage Appliances “No-Mess” Waffle Maker. I’ll be back with more travel stories, across Canada and beyond, as well as new seasonal recipes! Karen 

Sage NO MESS Waffle Maker
No-mess Waffle™
7 settings allow you to customise your waffle from light to dark

Wrap-around overflow moat catches excess batter and cooks if for a mess free clean up

Thermally engineered heating elements ensure even heat distribution

Premium non stick coating prevents the waffles from sticking

Locking latch

Cornmeal Waffles with Poached Eggs and Bacon, Sage & Pumpkin Compote

Disclaimer: I was sent a Sage by Heston Blumenthal the No Mess Waffle Maker RRP: £99:95 at no cost for review; I was not asked to write a positive review, but chose to share my experiences with my readers as I was very impressed with the machine – all views and opinions remain my own. 

Cornmeal Waffles with Bacon, Sage & Pumpkin Compote

Print recipe
Cornmeal Waffles with Bacon, Sage & Pumpkin Compote
Serves 2
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Egg
Meal type Breakfast, Snack
Misc Serve Hot
Occasion Christmas, Easter, Halloween, Thanksgiving
Region American
By author Karen Burns-Booth
Cornmeal Waffles with Bacon, Sage & Pumpkin Compote: Fluffy cornmeal waffles with pan-fried bacon, sage & pumpkin compote, topped with a poached egg.

Ingredients

  • Cooked eggs (to suit personal taste - poached, scrambled, fried etc)

Compote

  • 125g smoked bacon lardons (or chopped streaky bacon)
  • 6 to 8 large fresh sage leaves, finely chopped
  • 125g cooked pumpkin, cut into cubes (NOT puree)

Waffles

  • 175g self raising flour
  • 75g cornmeal
  • 1 teaspoon sea salt
  • 200ml natural Greek yoghurt
  • 200ml milk
  • 25g melted butter
  • 4 large eggs, separated

Note

Cornmeal Waffles with Bacon, Sage & Pumpkin Compote: Fluffy cornmeal waffles with pan-fried bacon, sage & pumpkin compote, topped with a poached egg. (Topping and serving suggestion is my recipe; waffles recipe is an adapted recipe from Life on Food blog) 

Directions

Step 1 Compote: Fry the bacon lardons on a pan with the chopped sage until crispy; add the cooked pumpkin cubes, increase the heat and sauté for 4 to 5 minutes until the pumpkin is golden brown and some of it has collapsed - you want a compote consistency with some discernible cubes of pumpkin. Set to one side.
Step 2 Waffles: Turn the waffle machine on, and set it to number 4. (Or heat the waffle iron up if using one)
Step 3 Mix all the waffle ingredients together, except the egg whites. Whisk the egg whites until light and fluffy and gently fold into the flour and cornmeal mixture.
Step 4 Spoon the waffle mixture into the waffle machine, until the plates are 3/4 full and close the lid; cook until the beep goes off for setting 4. (Or spoon into waffle iron and cook on stove top) Remove the waffles, and keep warm whilst you make the rest.
Step 5 Waffles should be golden brown and any excess waffle mixture will have gathered around the rim of the waffle machine plate, making cleaning easy - see photos.
Step 6 When all the waffle mixture has been used, heat the compote gently until hot, and spoon over the waffles - serve with eggs. (I served mine with poached eggs, which I cooked whilst the last batch of waffles was cooking)

Cornmeal Waffles

Links to some of my other SRC recipes:

Logan County Hamburgers

Logan County Hamburgers

Crème Fraiche Sorbet with Candied Almonds (2)

Crème Fraiche Sorbet with Candied Almonds

Baked Jam Doughnut Muffins

Baked Jam Doughnut Muffins

The Secret Recipe Club: Raspberry & Maple Granola Yoghurt Pots

Raspberry & Maple Granola Yoghurt Pots

The Secret Recipe Club: Creamy Tortellini, Mushroom and Spinach Soup

Creamy Tortellini, Mushroom and Spinach Soup

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Comments

  1. Laura says

    Your photos always make me hungry Karen! One day I’ll finally get that waffle maker I’ve been after for years so these have gone on the list for that occasion.

    Reply

  2. SAllyBR says

    That was a masterpiece of a post! Beautiful presentation, and so creative!

    loved everything about it… worthy of a wonderful brunch at a four-star restaurant…

    great job!

    Reply

    • Karen Burns-Booth says

      Thanks Sally – I’m a fiend for savoury waffles and often prefer them to sweet ones…….these ones were amazing with the seasonal pumpkin compote I made and they have been requested again. Karen

      Reply

  14. Amy says

    That’s dinner tonight sorted! I’m going to try this in a griddle pan as unfortunately don’t have a waffle maker (hint hint Santa/husband…) 🙂

    Reply

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