My epic blogger brunch continues with perhaps the most decadent waffle recipe to ever exist. Hey, if you’re gonna go all out, go all out! These delicious waffles from Donal are packed with cheddar and salty ham, topped with buttery wilted spinach, a poached egg, and of course hollandaise sauce!


[Note] For the waffles

250g/9oz plain flour

1 tsp baking powder

1 tsp salt

1 tbsp sugar

3 free-range eggs

425ml/15fl oz whole milk

115g/4oz unsalted butter

6 slices ham, shredded

100g/3½oz Cheddar, grated

[Note] For the poached eggs 

4 fresh large free-range eggs

1 tsp white wine vinegar

sea salt

[Note] For the wilted spinach

75g/2½oz unsalted butter

4 handfuls fresh spinach


Preheat a waffle maker to the medium setting.

To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together.

Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature.

To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny.

Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary.

To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted.

To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over hollandaise sauce.