For the Scallion Waffles
Stir flour, cornmeal, baking powder, baking soda and salt to combine. In a separate bowl whisk melted butter, buttermilk and egg.
Add buttermilk mixture to flour mixture and stir just until blended. Stir in scallions.
Preheat a waffle iron and lightly grease. Make waffles according to manufacturer’s instructions (about 1/3 cup batter for a standard waffle) and keep warm in a 120°C oven until ready to serve.
For the Tomato Cream
Wash and place tomatoes in a jar and purée finely with an immersion blender. While blending, gradually pour in oil (mixture will emulsify and look like a tomato “mayo”).
Strain sauce through a sieve, season to taste and chill until ready to serve.
For a twist, this recipe can be made using red, orange or yellow tomatoes. Blend each tomato colour separately with oil and strain.
For the Poached Eggs with Peameal
Keep peameal warm while preparing eggs.
To poach eggs, fill a pot with 4L water, add vinegar and bring to just below a simmer. Break an egg into a cup. Stir water to create a “whirlpool” in the center.
Drop egg just to the side of the center (water should still be moving) and cook egg until set on the outside, but yolk still visibly soft (for “easy”), about 4 minutes. Eggs can be cooked 2 or 3 at a time. Remove eggs with a slotted spoon.
To assemble Eggs Benedict on Scallion Waffles with Tomato Cream, Place 2 waffles on a plate and arrange a slice of peameal bacon on each. Top with poached eggs and spoon tomato cream over. Serve immediately.