Products used in this recipe
Rosy Strawberry Waffles
Yield: 4 Servings (16 oz. each)
Yield: 4 Servings (16 oz. each)
Tender waffles topped with strawberries and served with a poached egg, crispy bacon and a delicious raspberry curd.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Whole Strawberries 1/10lb | 12 oz. | 2 cups |
| Raspberry Curd, prepared (see recipe) | ||
| Water | 2 cups | |
| White vinegar | 1 Tbsp. | |
| Salt | 1 tsp. | |
| Eggs, large | 4 each | |
| Waffles, prepared, 7-inch diameter | 4 each | |
| Bacon, thick cut, prepared | 8 slices | |
| Butter, softened | 4 Tbsp. | |
| Mint, fresh, chopped | 4 tsp. |
Preparation Instructions:
- Step 1
- Thaw strawberries according to package instructions and slice in half.
- Step 2
- Prepare Raspberry Curd see recipe here.
- Step 3
- Bring water to boil in a pot, add vinegar and salt. Crack each egg into a small cup. Swirl water with a spoon in circular motion. Add cracked eggs and cook for about 2 1/2 to 3 minutes. Remove eggs with slotted spoon and keep warm.
- Step 4
- For service; transfer a waffle to a warm plate. Top with 1 Tbsp. of butter, 1/2 cup strawberries, 1 poached egg and 2 pieces of bacon. Serve with 2 fl. oz. of raspberry curd and sprinkle with 1 tsp. of mint.
