Sourdough waffles with honey-mustard cream and poached eggs with wild herb salad

Ingredients for 6 servings:

• 120 g wheat flour type 405
• 110 g sourdough starter
• 60 g sugar
• 4 g salt
• 1 egg(s)
• 200 g buttermilk
• 70 g butter
• 2 g baking soda
• 250 g sour cream
• 50 g honey
• 75 g mustard (e.g. Bautzner)
• 4 g salt
• 50 g lemon juice
• 12 eggs
• 3 liters of water
• 25 g salt
• 100 g vinegar essence
• 1 bay leaf
• 1 bowl of herbs, collected from the garden or meadow
• 1 g salt
• some pepper, black, freshly ground
• 10 g vinegar
• 2 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Michelin-starred chef Erik Scheffler shares his love for the most important meal of the day—breakfast! Makes about 6 waffles from the Belgian waffle iron.

For the waffles, put the sourdough, sugar, and buttermilk in a bowl and mix. Add the egg and mix as well. Add all the remaining ingredients (wheat flour, salt, butter, and baking soda) to the bowl and whisk until smooth. Cover and let it rise for about 30 minutes. Then, bake the batter in batches in a greased waffle iron to make Belgian waffles. For the cream, put all the ingredients in a bowl and mix together. For the poached eggs, bring water, vinegar essence, salt, and bay leaf to a boil in a wide, shallow saucepan. Meanwhile, crack all the eggs into small cups or bowls. Once the water boils, reduce the heat slightly and carefully drop the eggs in. Simmer for about 3 minutes, but rely more on feel than on time. For the wild herb salad, pluck the wild herbs, wash them, and spin them. Mix the remaining ingredients to make a marinade. Marinate the herbs in it and use immediately. Place a waffle on each plate, top with two poached eggs, and spread the honey mustard cream evenly over the waffle. Finally, divide the wild herb salad evenly over the top.