Banting waffle stack with poached egg and hollandaise

For the hollandaise, place the vinegar, peppercorns, bay leaf and onion in a small pot over medium heat, and simmer until reduced by half, about 3 minutes. Strain the liquid into a large glass bowl and whisk in the egg yolks. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water in the pot, and whisk until light and fluffy.

Spoon the white frothy layer off the top of the melted butter and discard. Slowly add the clarified butter to the egg mixture, whisking continuously until fully incorporated. Discard the milky solids left at the bottom of the clarified butter. The hollandaise should be light and fluffy. Season to taste. Remove from heat, but keep the bowl over the pot of water. Cover the surface of the hollandaise with cling film and set aside.

For the Banting waffles, preheat the waffle iron. Squeeze all the excess liquid out of the grated baby marrows and mix them with the Parmesan and 2 eggs. Season with salt and pepper to taste. Pour the mixture into the waffle iron and cook until lightly golden and cooked through, about 5 minutes.

Make 4 waffle stacks, top each stack with 2 poached eggs, drizzle over the hollandaise and serve.