A “Secret Recipe”
Cornmeal Waffles with Poached 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”……
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.
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.
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.
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
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
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.
Links to some of my other SRC recipes: