• Prep time: 30 minutes
• Cooking time: 30 minutes
• Total time: 1 hour

• Serves 4

Ingredients

For the Hollandaise sauce:

• 5 large egg yolks
• Juice of ½ lemon
• 150 g butter or ghee, melted
• Salt, to taste

To assemble:

• 8-12 strips of streaky bacon
• 250 ml (1 cup) vine tomatoes
• 8 eggs
• 8-12 frozen waffles
• Micro leaves to garnish

Method

For the Hollandaise sauce:

Over a double boiler in a glass bowl combine the egg yolks and lemon juice, whisk vigorously for about 4-5 minutes until light and foamy.

Remember to manage the temperature – you always need to be able to place your hand on the bottom of the glass bowl without burning.

While whisking add the melted butter in a very thin stream keep on whisking until all the butter is incorporated. Season to taste and keep slightly warm until needed.

To assemble:

Cook the bacon until cooked and crispy. Heat a pan on a medium-high heat with a dash of olive oil and sauté the tomatoes until slightly browned.

Poach the eggs to your liking and toast the waffles in your toaster to warm and until golden and set aside until needed.

Place 2-3 waffles on each serving plate and top with the bacon, tomatoes, poached eggs and top with Hollandaise sauce. Garnish with micro leaves and enjoy.