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      RECIPE TITLE "Cornmeal Waffles with Eggs and Bacon" from Sunset Magazine April 1988

    yields Makes 6 servings. time --- difficultyeasy

    The crisp waffles are served with softly poached eggs and bacon on top.


    • 1 cup firmly packed (about 1/2 lb.) chopped bacon
    • Cornmeal waffles (recipe follows)
    • Poached eggs (directions follow)
    • 3 tablespoons chopped chives
    • Chive spears (optional)
    • Maple or maple-flavor syrup, warmed if desired


    In a 10- to 12-inch frying pan over medium heat, stir bacon occasionally until crisp, about 10 minutes. Life from pan with a slotted spoon and drain on paper towels. If made ahead, cover and chill until next day. Wrap loosely in foil and place in a 300| oven until warm, about 5 minutes. Or reheat on paper towels in a microwave oven at full power (100 percent) until warm, about 45 seconds.

    Place 1 small or 1/2 large waffle on each plate. With a slotted spoon, transfer 1 egg at a time onto each waffle. Sprinkle each egg with 1/6 of the bacon and chopped chives. Garnish with chive spears. Offer syrup to add to taste.

    Cornmeal waffles. In a bowl, beat 3 large egg whites on high speed until they hold soft peaks; set aside. In another bowl, beat 3 large egg yolks and 2 tablespoons sugar until yolks are thick and light yellow. Beat in 1 cup milk, 3/4 cup all-purpose flour, 1/4 cup cornmeal, 1/4 cup (1/8 lb.) melted butter or margarine, and 1/2 teaspoon each salt, baking powder, and vanilla; beat until smooth. Fold into egg whites.

    Heat waffle iron, round or square, on medium-high heat (or 375| on an electric iron); when hot, brush grid with salad oil. Pour batter into the center of the grid (about 1/2 crp for 7-in. iron, about 1 cup for 9-in.). Close iron and bake until waffle browns, 3 to 5 minutes. Lift waffle from iron and serve; or, to keep warm, place directly on racks in a 200| oven for up to 30 minutes. Repeat to bake remaining batter. Makes 6 or 7 waffles, 7-inch size; 6 waffles, 9-inch size.

    Poached eggs. To heat-set 6 large eggs, bring 3 inches water to boiling in a 4- to 5-quart pan. Immerse eggs in the boiling water for 8 to 10 seconds; lift from pan with slotted spoon and set aside.

    Fill a 10- to 12-inch frying pan with 1 1/2 inches water; heat until bubbles form on the pan bottom with an occasional bubble rising to the surface; adjust heat to maintain this temperature. Break each egg into the water, holding egg close to the surface. Cook eggs until set to your liking (poke white gently to check firmness), 3 to 5 minutes for soft yolks and firm whites. To serve eggs, lift from water, 1 at a time, with a slotted spoon and pat the back of the spoon with paper towels to dry egg (don't dry if making ahead).

    To make ahead, immerse eggs at once in a bowl of ice water. Cover and chill up until next day. To reheat, transfer eggs with spoon to a large bowl of very hot-to-touch water (about 140|); let stand until eggs are hot to touch, about 10 minutes.

    COPYRIGHT 1988 Sunset Publishing Corp.

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