07 Apr Breakfast waffles with poached eggs, cream cheese and bacon | salmon, dill, crème fraiche, boiled eggs and beetroot | tomato smoor and chilli fried egg | Guava bread with caramelised pears | Strawberry french toast with strawberry jam and fresh Parisian figs | berry breakfast punch with KWV Demi Sec
Posted at 18:20h
in Breakfast, Champagne, Cocktails, Eggs, Fruit, Kaapse Kombuis Kuiers op Radio KC, KWV, Recipes




Ingredients
Breakfast Waffles
- 1kg SASKO pancake, waffle and flapjack bake mix, prepared according to the recipe on the back of the packaging
- 24 eggs - 8 for poaching, 8 for frying and 8 for boiling
- 250 grams cream cheese
- 250 grams streaky bacon crispy cooked
- 200 grams Smoked salmon ribbons
- A handful of fresh dill, chopped
- 250 grams crème fraiche
- 1 jar Rhodes Quality sliced beetroot, drained
- 1 large Onion, peeled and chopped
- 2 tins Rhodes Quality Mediterranean style tomato mix
- Salt, pepper and sugar to taste
- Willow Creek Jalapeno flavoured olive oil
Guava Bread
- 1 kg SASKO sweet dough bake mix
- 20 grams (2 sachets) instant yeast
- 300 ml lukewarm water
- 300 ml warmed milk
- 2 tins Rhodes Quality guaves
- 2 tins Rhodes Quality pear halves
Strawberry French Toast
- 1 loaf SASKO Low GI cranberry brown bread,
- 250 ml cream
- Salt and pepper to taste
- 1 jar Rhodes Quality strawberry jam
- 8 fresh purple Parisian figs
To Serve
- 1 liter Rhodes Quality berry juice
- 2 bottles KWV Classic Demi Sec
Instructions
Breakfast Waffles
- Bake your waffles until all the batter is finished. Keep warm.
- Poach 8 eggs in some vinegared water until the white is cooked and the yolk is still runny. Keep aside.
- Boil the other 8 eggs until your liking.
- Heat some of the jalapeño oil in a frying pan and fry the other 8 eggs until crispy on the bottom and the yolk is still runny.
- Fry the onion in the jalapeño oil until lightly browned.
- Add the tinned tomato and season to taste. Cook until thickened.
- Mix the chopped dill with the crème fraiche and keep aside.
- Serve the waffles with all the toppings.
Guava Bread
- Mix the dough bake mix with the yeast, milk and water and knead until smooth and elastic. Leave too proof until doubled in size.
- Pour the guavas into a saucepan and bring to a boil. Cook until caramelised. Cool down.
- Pour the pears in a saucepan and bring to a boil. Cook until caramelised and keep aside.
- Press out the dough on a work surface into a rectangle.
- Place the guavas in the middle and roll up the bread so that the guavas stay inside.
- Place in a large, prepared bread loaf tin and leave to proof until doubled in size.
- Bake for 40-45 minutes until the bread is golden brown.
Strawberry French Toast
- Cut each slice of bread into 2 long strips
- Whisk the eggs, cream and seasoning together and dip the bread into it until all the egg has been absorbed.
- Place into a prepared muffin tin and bake in the oven until puffed up.
- Spoon the strawberry jam into each cup and top with halved figs.
To Serve
- Pour the berry juice into champagne glasses, 1/3 full.
- Top up with the demi sec and enjoy!