Eggs Benedict with Peameal Bacon, Tomato Cream Sauce, & Scallion Waffles

By maredan

This lighter take on the classic eggs benedict recipe get a pop of flavor from the tomato cream sauce and scallion waffles. You won't miss the bacon, because this recipe packs so much fresh flavor. Serve this lightened-up version of eggs benedict any time you have a craving for the class rich and hearty dish, but don't feel the desire to harbor guilty thoughts about overabundant calories and fat all day.

Ingredients

• SCALLION WAFFLES:
• 2 cups all-purpose flour
• 2 tablespoons yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 cups buttermilk
• 2 eggs
• 1 cup finely chopped scallion
• oil, for greasing waffle iron
• TOMATO CREAM:
• 1 pint ripe cherry or grape tomatoes
• 1/2 cup canola or grapeseed oil
• salt and pepper to taste
• POACHED EGGS WITH PEAMEAL BACON:
• 8 slices peameal bacon, cooked
• 1 tablespoon white vinegar
• 8 large eggs

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

SCALLION WAFFLES:
Stir flour, cornmeal, baking powder, baking soda, and salt to combine. In a separate bowl whisk melted butter, buttermilk, and egg. Add buttermilk mixture to flour mixture and stir just until blended. Stir in scallions.

Preheat a waffle iron and lightly grease. Make waffles according to manufacturer’s instructions, about 1/3 cup batter for a standard waffle, and keep warm in a 250°F oven until ready to serve.

TOMATO CREAM:
Wash and place tomatoes in a jar, and purée finely with an immersion blender. While blending, gradually pour in oil, mixture will emulsify and look like a tomato mayo. Strain sauce through a sieve, season to taste with salt and pepper, and chill until ready to serve.

For a twist, this recipe can be made using red, orange, or yellow tomatoes. Blend each tomato color separately with oil and strain.

POACHED EGGS WITH PEAMEAL BACON:
Keep peameal warm while preparing eggs.

To poach eggs, fill a pot with3 to 4-inches of water, add vinegar, and bring to just below a simmer. Break an egg into a cup. Stir water to create a “whirlpool” in the center. Drop egg just to the side of the center, water should still be moving, and cook egg until set on the outside, but yolk still visibly soft, for easy yolks cook about 4 minutes. Eggs can be cooked 2 or 3 at a time. Remove eggs with a slotted spoon.

TO ASSEMBLE:
Place 2 waffles on a plate and arrange a slice of peameal bacon on each. Top with poached eggs and spoon tomato cream over. Serve immediately.