- 260g/9¼oz plain flour
- 1 tbsp baking powder
- 1 tsp sea salt flakes
- 1 tbsp granulated sugar
- 3 large free-range eggs, lightly beaten
- 425ml/¾ pint whole milk
- 110g/3¾oz unsalted butter, melted
- 150g/5½oz smoked salmon, torn into small pieces
- 2 tbsp fresh chives, finely chopped
- 200g/7oz black pudding, sliced
- splash white wine vinegar
- 4 medium free-range eggs
- 2 egg yolks
- 1 lemon, juice only
- 110g/3¾oz clarified butter, warmed
- pinch cayenne pepper
- pinch salt
- 25g/1oz baby spinach
- 25g/1oz fresh watercress
- Preheat the waffle maker and preheat the oven to 140C/120C Fan/Gas 1. Put a large wire rack on a baking tray and keep it warm in the oven.
- In a large mixing bowl, combine the flour, baking powder, salt and sugar. Whisk in the eggs, milk and butter to combine thoroughly. Mix in the smoked salmon and chives.
- Ladle the batter into each well of the waffle maker and close the lid. Cook the waffles for 5 minutes, then lift the lid and check the waffle – it should be golden-brown and crisp. Transfer to the wire rack in the oven and repeat the process with the remaining batter.
- For the black pudding, heat a non-stick frying pan and fry the black pudding on both sides for 2-3 minutes.
- For the poached egg, bring a large saucepan of water to a simmer. Add the white wine vinegar and swirl the water using a spoon. Carefully break an egg into the centre of the swirl. Cook for 2 minutes, remove and place on kitchen paper. Repeat to cook the remaining eggs.
- For the hollandaise sauce, put the egg yolks, lemon juice and a tablespoon water in a blender. Turn on the machine and then slowly pour the warmed butter through the lid. Season with cayenne pepper and salt.
- To serve, divide the waffles between four plates and top with the black pudding, spinach, watercress and a poached egg. Pour over some hollandaise sauce and serve.