Poached Eggs, Dill Hollandaise, Maple Glazed Bacon, Spinach and Waffles
150g unsalted butter
2 eschalots, finely chopped
375ml (1½ cups) white wine
250ml (1 cup) champagne vinegar
1 bay leaf
4 black peppercorns
3 egg yolks
2 tablespoons finely chopped dill
Salt and pepper, to taste
1. Melt butter in a small saucepan over very low heat. Allow the whey and solids to settle, then ladle off the clear melted, clarified butter. Discard whey, and allow clarified butter to cool.
2. Place eschalots, wine, vinegar, bay leaf and peppercorns in a saucepan set over high heat, and reduce by two thirds. Remove pan from heat and allow to cool, then transfer mixture to a heatproof bowl.
3. Add yolks and 1 tablespoon of water to bowl, and whisk until foamy.
4. Meanwhile, place a saucepan of water over medium-low heat and bring to a simmer. Set bowl into pan, and continue whisking until the mixture forms a thick ribbon when you lift the whisk from the bowl, taking care not to scramble the sauce.
5. Slowly pour in butter in a thin, steady stream, whisking constantly. Strain through a fine sieve into a serving dish. Stir in dill and season to taste. Set aside and keep warm.
1 teaspoon caster sugar
250g plain flour
½ teaspoon salt, plus extra to taste
1 tablespoon dried yeast
250ml (1 cup) milk
250ml (1 cup) thickened cream
4 egg yolks
150g melted butter
4 egg whites
6. For the waffles, combine sugar, flour, salt and yeast in a bowl, and make a well in the centre.
7. Whisk milk, cream, and egg yolks in a jug to combine.
8. Pour milk mixture into well in bowl with dry ingredients, and whisk until combined. Whisk in melted butter until combined.
9. Whisk egg whites to soft peaks, then fold into waffle mixture in 3 stages.
10. Dollop some of the mixture onto a greased waffle iron, and cook for about 3 minutes until puffy and golden. Repeat with remaining mixture.
12 slices streaky smoked bacon
50g maple syrup
Pinch cumin seeds, coarsely ground
Pinch fennel seeds, coarsely ground
Good splash white vinegar
3 cups baby spinach, washed
1 garlic clove
Freshly grated nutmeg, to taste
Salt and pepper, to taste
11. Preheat oven to 200C. Lay bacon onto a tray lined with baking paper. Bake in oven until crispy, then brush with maple syrup and scatter with cumin and fennel seeds, and return to oven until sticky. Remove from oven and set aside.
12. Meanwhile, bring a saucepan of water up to a rolling boil. Add vinegar and a pinch of salt. Poach eggs for about 3 minutes until whites are set and yolks are soft.
13. Melt butter in a large frying pan over medium heat-high heat. Add spinach, and cook for about 2 minutes until wilted, stirring with a fork studded with the garlic clove. Season with nutmeg, salt and pepper, drain well through a fine sieve to squeeze out any excess water.
14. To serve, divide waffles among plates. Top with spinach, poached eggs and bacon. Spoon hollandaise over the eggs.