Gaufre de potimarron et son oeuf poché

Instructions

For the waffles

1. Mix 150 g flour with the spice blend and yeast. Pour in the milk and 60 ml of warm water and mix to a creamy, smooth batter.
2. Cover with a cloth. Leave to rest for 15 minutes. Add the remaining flour and butter, the pumpkin purée and the beaten egg.
3. Add salt and form a ball. Leave to rest for 15 minutes and then form into 100-g dough pieces.
4. Place one dough piece into the centre of each cell of a hot waffle iron. Cook until the waffles are golden brown.

For the topping

1. Dry roast the bacon in a pan.
2. Break the eggs gently into an individual ramekin with a little vinegar. Leave to marinate for 3 minutes so that the eggs can cook in the boiling water without scattering.
3. Bring a pan of water almost to the boil, it should be simmering but not boiling hot. Whisk the water to create a whirlpool and then carefully dip the egg into the whirlpool.
4. Cook for 3 – 4 minutes. Remove the eggs with a skimmer and drain.
5. Serve the hot waffles with bacon, roasted pumpkin seeds, fresh salad leaves and a poached egg. Season with salt and pepper. Enjoy!