Jalapeño and cheese waffles with bacon and eggs

Ingredients

• 5 eggs
• 250ml whole milk
• 150g self-raising flour
• 1/2 tsp baking powder
• 50g butter, melted
• 50g cheddar, grated
• 5 tsp finely chopped pickled jalapeños
• 8 streaky bacon rashers
• 3 tsp olive oil
• Pinch chilli flakes
• Small handful finely chopped parsley leaves

Directions

1. Crack one egg into a mixing bowl and pour in the milk.
2. Whisk together. Sift the flour and baking powder into the bowl and whisk into a smooth batter. Add the butter, cheese, 3 tsp jalapeños and a pinch of salt. Mix well.
3. Heat a large griddle pan over a high heat. Once smoking, add the bacon and cook for 2-3 minutes each side, until golden and crispy.
4. Remove from the pan, set aside and cover to keep warm.
5. Reheat the griddle over a high heat and add 1 tsp olive oil.
6. Pour in the batter, reduce the heat to low and leave for 6-7 minutes until set and golden in colour.
7. Cut the waffle in half. Flip each side over and cook for another 6-8 minutes, until golden and slightly firm to the touch.
8. Transfer to a chopping board and cut each piece in half so you have four waffles. 
9. Meanwhile, heat the remaining oil in a large non-stick frying pan over a medium heat.
10. Crack in the remaining eggs, season with salt and cook for 3-4 minutes until the whites have set and the yolks are to your liking.
11. To serve, put the waffles onto four plates and top each with an egg and two rashers of bacon.
12. Scatter over a few chilli flakes, the remaining jalapeños and the parsley. Serve immediately. 

Recipe courtesy of Tesco.