For the crispy roasted bacon:
100g light muscovado sugar
150g chopped pecan nuts
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
250g streaky bacon rashers
For the waffles:
300g plain flour
1 teaspoon baking powder
½ teaspoon salt
2 medium Happy Eggs
100ml vegetable oil
200g pumpkin purée (from a tin or jar)
1. Pre-heat the oven to 180ºC. Line a baking tray with baking or silicone paper. Keep aside.
2. Mix the sugar and pecans in a food processor and blitz until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the mixture.
3. Place the pieces of bacon on the prepared baking tray. With a spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is caramelised. Transfer to a plate and cover with kitchen paper to soak up the excess fat. Note: these can be made in advance and kept at room temperature in an air tight container.
4. Pre-heat and grease a waffle iron.
5. Whisk together the plain flour, baking powder, salt and eggs in a bowl
6. Warm the milk in a saucepan to body temperature. Pour the milk into the flour mixture and whisk until the waffle batter is smooth. Stir in the vegetable oil and pumpkin purée.
7. Ladle a small amount of the mixture into the waffle iron and cook until the waffle stops steaming and starts to get a golden colour, about 3 to 4 minutes. Set aside and keep warm (the waffles won't be as crispy as normal due to the pumpkin).
8. Fry two eggs in a little bit of butter and season well.
9. Place 2 warm waffles on a hot plate, top with your fried eggs and pecan bacon – finish with some chopped chives and flat parsley to serve.
Recipe courtesy of Eric Lanlard for www.thehappyegg.co.uk