Breakfast Jaffle

Lynette Muller

The Breakfast Jaffle It’s possible to cook an egg in a jaffle but the results are variable. The white can become one with the bread and although you can prevent this by lining the bread with butter or pre-sliced cheese squares, there’s no way of telling exactly when it’s cooked. Rather pre-poach an egg – the round shape is well suited and there’s more control over achieving a cooked white and runny yolk.

1 egg
100ml white wine vinegar
2 rashers bacon, cooked until crisp and finely chopped
1 square slice of pre-sliced Cheddar
2 slices of white bread, each buttered well on one side
Sea salt flakes and freshly ground black pepper

Fill a medium-sized pot with high sides almost to the brim with water. Bring to boil and add the vinegar. Break the egg into a small cup or ramekin. Keep the water just below bubbling (medium to medium-low heat) – it should be steaming with bubbles forming on the bottom but never quite breaking into a boil.

Stir up the water to form a whirlpool. Then bring the cup or ramekin right to surface of the water in the centre of the whirlpool, tip in the egg and let it fall to the bottom. Poach for 3 minutes stirring occasionally to prevent the egg sticking to the bottom. Remove the egg with a slotted spoon and transfer to a plate lined with paper towel.

Lay one slice of bread, buttered side facing out on the jaffle iron. Top with the cheese, place the egg on top and season well. Sprinkle over the finely chopped bacon and cover with the other slice of bread, buttered side facing out. Close the jaffle iron and cook over coals or a gas flame for 1 to 2 minutes per side or until toasted and golden.

*Variation–The McMuffin Makeover:
Fry the egg sunny-side up and substitute a slice of cooked ham for the bacon.

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