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Donal Skehan
Leftover Ham & Cheese Waffles | DonalSkehan.com
  • breakfast

Leftover Ham & Cheese Waffles

January 08

For a totally indulgent leftover feast, make up a batch of these waffles with all the trimmings. If you don’t fancy digging out a waffle maker or don’t have one, the batter works just as well in the form of pancakes.

  • time 30mins
  • serves Serves 2
Method
  1. Preheat a waffle maker to the medium setting.
  2. To make the waffles whisk together the butter, flour, baking powder, eggs and milk until smooth. Stir through the remaining ingredients, mix to combine, holding back 50g shredded ham to serve.
  3. Pour a little of the mixture into 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.
  4. To make the hollandaise sauce, place the egg yolks in a large heatproof bowl over a pan of gently simmering water. Whisk the yolks and slowly add the butter, bit by bit after each one melts, whisking continuously until it is completely combined and the sauce has thickened.
  5. To cook the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. Season to taste.
  6. 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.
  7. 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.

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Ingredients

For the waffles:

125g butter, melted 

250g plain flour

1 tsp baking powder

3 free-range eggs

400ml whole milk

200g leftover baked ham, shredded

100g Cheddar, grated

2 thyme sprigs, leaves removed 

Sea salt and freshly ground black pepper 

For the poached eggs:

4 free-range eggs

1 tsp white wine vinegar

For the wilted spinach:

75g unsalted butter

4 handfuls fresh spinach

For the hollandaise: 

2 large egg yolks

150g butter, cold and cut into cubes

Juice of ½ lemon

For the waffles:

125g butter, melted 

250g plain flour

1 tsp baking powder

3 free-range eggs

400ml whole milk

200g leftover baked ham, shredded

100g Cheddar, grated

2 thyme sprigs, leaves removed 

Sea salt and freshly ground black pepper 

For the poached eggs:

4 free-range eggs

1 tsp white wine vinegar

For the wilted spinach:

75g unsalted butter

4 handfuls fresh spinach

For the hollandaise: 

2 large egg yolks

150g butter, cold and cut into cubes

Juice of ½ lemon

You'll Need

Small saucepan

Frying pan

Waffle iron

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photo
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