Zucchini Cheddar Waffle Stacks

Ingredients

• ---FOR THE EASY CHEDDAR CHEESE SAUCE---
• 1 cup (250 mL) 2% milk
• 1 Tbsp (8 g) cornstarch
• 1 tsp Dijon mustard
• 2 cups (220 g) grated Cheddar cheese
• Salt and pepper
• Sriracha sauce (optional)
• ---FOR THE ZUCCHINI CHEDDAR WAFFLES---
• 4 cups (460 g) grated zucchini (about 2 medium)
• ½ tsp fine salt
• 3 large eggs
• 1 cup (150 g) all-purpose flour
• 1 tsp baking powder
• 1 cup (110 g) grated Cheddar cheese
• ¼ cup (25 g) finely grated Parmesan cheese
• 2 green onions, thinly sliced
• ---FOR ASSEMBLY---
• 4 strips smoked bacon
• 4 large eggs
• Chopped Italian parsley, for garnish

Directions

Make the cheese sauce

1. Whisk the milk, cornstarch and Dijon mustard together in a saucepan over medium-high heat, whisking until the milk simmers and thickens, about 4 minutes. Reduce the heat to medium and stir in the Cheddar until the cheese is melted and the sauce is smooth. Season to taste and stir in Sriracha, if using. **You can make the cheese sauce ahead of time and keep it on low heat, stirring occasionally. It will also keep in an airtight container in the fridge for up to 2 days. Reheat on low before using.

Make the waffle batter

1. Stir together the zucchini and salt and let sit for 20 minutes. Squeeze out any excess liquid from the zucchini, discard the liquid and place the zucchini in a large mixing bowl. Whisk the eggs lightly and add them to the zucchini, stirring to combine. Add the flour and baking powder and stir in, followed by the Cheddar, Parmesan and green onions—the batter will be thick.

Cook the waffles

1. Preheat and grease your waffle iron and have ready a cooling rack set on a baking tray. Preheat the oven to 300°F (150°C). Drop ½ cup (125 mL) of the batter onto the centre of the waffle iron and press, cooking for about 4 minutes, or until browned. Set the cooked waffle onto the rack and hold in the oven while you cook the others. Repeat with the remaining batter. (You should have six waffles.)

Cook the bacon

1. Cook the bacon in a skillet over medium heat, flipping it halfway through cooking, until crisp. Drain, transfer to the rack with the waffles and keep warm.

Cook the eggs

1. Depending on the size of your bacon skillet, crack two to four of the eggs into the pan and cook over medium heat for 4 to 5 minutes. If you prefer your eggs sunny-side down, flip them and cook for 30 to 60 seconds more. Repeat with the remaining eggs.

Assemble the waffle cakes

1. Place a waffle on a plate and arrange two fried eggs on top. Ladle a little of the cheese sauce overtop and arrange two bacon slices on top. Cover with a second waffle and repeat with two eggs, sauce and two slices of bacon. Place the third waffle on top, ladle cheese sauce over and sprinkle with parsley. Serve immediately.
2. If you prefer, skip the cake assembly and simply serve the warm waffles on a plate with bacon, eggs and cheese sauce, almost like eggs Benedict.