Savory buckwheat waffles with bacon and cheese

Ingredients for 2 servings:

• 80 g bacon cubes
• 50 g olive oil
• 2 eggs, size M
• 75 ml water
• 1 tsp harissa paste
• 1 pinch of salt
• 2 pinches of pepper to taste
• 3 pinches of nutmeg, freshly grated
• 1 tsp parsley, freeze-dried
• ½ tsp thyme, dried
• 1 pinch of honey, or simply a drop
• ½ tsp smoked paprika powder
• 100 g buckwheat flour
• 1 tsp, heaped baking powder
• 100 g Gouda, finely grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 38 minutes

Brown the bacon cubes in a pan and then set aside. Preheat oven if using. Whisk together olive oil, 2 eggs, and water in a bowl. Add salt sparingly and pepper to taste (the bacon and cheese already have a good amount of salt). Add the harissa paste, nutmeg, parsley, thyme, smoked paprika, and a touch of honey and mix everything thoroughly. Mix the buckwheat flour with the baking powder and add it. Mix thoroughly again. Mix in the finely grated Gouda and bacon cubes. I pour the batter into silicone Belgian waffle molds. They take 13 minutes at 240°C (475°F) top/bottom heat on the second rack from the bottom. Makes 5 waffles. Tip: You can also replace some of the bacon or cheese with grated zucchini or something similar. I use organic bacon without nitrite curing salt.