Breakfast corn waffles with poached eggs

Waffles over the coals are simply magical. See p 8 for fireproof waffle irons that you can use for much more than just waffles.

SERVES 6

> wood or charcoal for braaiing

> 280 g (500 ml) cake flour

> 15 ml caster sugar

> 20 ml baking powder

> pinch of salt

> 2 eggs

> 440 ml milk

> 115 g (125 ml) butter, melted

> 410 g tin whole kernel corn, drained

> 200 g packet streaky bacon

> 45 ml white vinegar

> 6 eggs

> 100 g packet rocket leaves

> sriracha sauce, to serve

Get some hot coals ready – the waffles should cook slowly, but by the time you’re ready for braaiing, the coals would have cooled down sufficiently. Sift together flour, sugar and baking powder. Add salt. Whisk together eggs, milk and butter.

Add sifted ingredients and corn kernels to egg mixture and mix. Allow batter to rest in the fridge for 15 minutes. Meanwhile, place bacon in a folding grid and braai over the coals for 3-4 minutes or until golden brown and crispy. Keep warm near the coals. Heat a waffle iron about 15 cm above medium coals. Spray the interior of the iron well with non-stick food spray. Spoon some of the batter in the centre of the iron. Braai until crispy and cooked. Keep cooked waffles warm in a braai casserole next to the fire while you braai the rest. Meanwhile, bring a pot of water with a depth of about 3 cm to the boil and add vinegar. Carefully break eggs into boiling water and poach for 4-5 minutes. While eggs are cooking, place warm waffles on a serving plate and divide bacon and rocket among waffles. Use a slotted spoon to remove eggs from water and place an egg on top of each waffle. Top with a dash of sriracha and serve.