serves
4
prep
5 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Mid
level
Stream free On Demand
Family Christmas
episode • Donal's Family Food in Minutes • Cooking • 30m
G
episode • Donal's Family Food in Minutes • Cooking • 30m
G
Ingredients
Waffles
- 125 g butter, melted
- 75 g plain flour
- 1 tsp baking powder
- 3 free-range eggs
- 400 ml whole milk
- 200 g leftover ham, shredded
- 100 g Cheddar, grated
- 2 thyme sprigs, leaves removed
- Sea salt and freshly ground black pepper
Poached eggs
- 4 free-range eggs
- 1 tsp white wine vinegar
Wilted spinach
- 75 g unsalted butter
- 4 handfuls fresh spinach
Hollandaise
- 2 large egg yolks
- 1 tsp white wine vinegar
- 150 g butter, melted and hot
- Lemon juice to taste
Instructions
- Preheat a waffle maker to the medium setting.
- To make the waffles whisk together the butter, flour, baking powder, eggs and milk until smooth. Stir through the remaining ingredients, holding back 50g ham to serve, and season.
- Pour a little of the mixture into each section of the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm as you do so.
- To make the hollandaise sauce, whiz the egg yolks with the vinegar and some seasoning in a blender. Gradually and slowly, pour in the hot melted butter, with the blender running, until you have a thick smooth sauce. This part is not to be rushed. Season with lemon juice to taste along with salt and pepper.
- To cook the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. Season to taste.
- To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs.
- To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg, the remaining shredded ham and pour over hollandaise sauce. Don’t forget lots of freshly ground black pepper to finish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Family Christmas
