Belgian Waffles with Fried Egg and Arugula

Ingredients

• 80 g soft butter
• 7 eggs
• Salt
• 150 ml Milk (3.5% fat)
• 30 g grated Parmesan (32% fat in solids)
• 200 g Spelt flour Type 1050
• 2 tsp Baking powder
• 2 tbsp Rapeseed oil
• 0.5 white radish (ca. 80 g)
• 4 tbsp Lemon juice
• Pepper
• 1 tsp liquid honey
• 1 pear
• 2 handfuls arugula (≈5 g each)
• 1 tbsp puffed amaranth

Instructions

1. 1.

   Whisk butter with 3 eggs and a pinch of salt until fluffy. Stir in milk and Parmesan. Sift flour with baking powder and gradually fold into the wet mixture.

2. 2.

   Heat the waffle iron. Brush each side lightly with oil and pour batter to make 8 waffles. Remove and keep warm in an oven at 50 °C on fan setting.

3. 3.

   Meanwhile, peel and slice the radish into 3 cm thick rounds, then julienne them into thin strips. Whisk lemon juice, salt, pepper, and honey to make a vinaigrette; marinate the radish until serving.

4. 4.

   In a large hot pan, fry the remaining eggs with the leftover oil over medium heat for 3–5 minutes to make sunny‑side‑up eggs. While cooking, wash the pear, quarter it, remove seeds, and cut flesh into thin slivers.

5. 5.

   Rinse arugula, dry by spinning, and mix with radish. Plate waffles topped with fried egg, pear slices, and salad. Sprinkle puffed amaranth and finish with freshly ground pepper.