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 by

Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1 hour 1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1 hour 1 hour
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1 hour 1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1 hour 1 hour
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
  1. Bake your waffles until all the batter is finished. Keep warm.
  2. Poach 8 eggs in some vinegared water until the white is cooked and the yolk is still runny. Keep aside.
  3. Boil the other 8 eggs until your liking.
  4. 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.
  5. Fry the onion in the jalapeño oil until lightly browned.
  6. Add the tinned tomato and season to taste. Cook until thickened.
  7. Mix the chopped dill with the crème fraiche and keep aside.
  8. Serve the waffles with all the toppings.
Guava Bread
  1. Mix the dough bake mix with the yeast, milk and water and knead until smooth and elastic. Leave too proof until doubled in size.
  2. Pour the guavas into a saucepan and bring to a boil. Cook until caramelised. Cool down.
  3. Pour the pears in a saucepan and bring to a boil. Cook until caramelised and keep aside.
  4. Press out the dough on a work surface into a rectangle.
  5. Place the guavas in the middle and roll up the bread so that the guavas stay inside.
  6. Place in a large, prepared bread loaf tin and leave to proof until doubled in size.
  7. Bake for 40-45 minutes until the bread is golden brown.
Strawberry French Toast
  1. Cut each slice of bread into 2 long strips
  2. Whisk the eggs, cream and seasoning together and dip the bread into it until all the egg has been absorbed.
  3. Place into a prepared muffin tin and bake in the oven until puffed up.
  4. Spoon the strawberry jam into each cup and top with halved figs.
To Serve
  1. Pour the berry juice into champagne glasses, 1/3 full.
  2. Top up with the demi sec and enjoy!