Savoury breakfast waffles

To make your savoury waffles, add 250ml (1 cup) milk and 80g cubed butter to a pot. Bring to a boil and remove from heat when the butter has melted. Into a large bowl, sift 250g cake flour, 10ml (2 tsp) baking powder and 3ml (½ tsp) salt. Whisk 3 egg yolks (reserving the whites) into the warmed milk mixture. Add the milk mixture to the dry ingredients and fold through gently. Whisk the reserved 3 egg whites until stiff peaks form and fold into the batter. Stir a handful each of fresh thyme leaves, chopped parsley, 80g drained and chopped sun-dried tomatoes and 150g chopped haloumi through the batter. Heat a little olive oil in a waffle pan over medium-high heat and spoon about 100ml of the batter into the pan. Close the waffle pan and cook, until browned on both sides, about 3 minutes per side. Repeat this step with the remaining batter. Serve topped with fried eggs and garnished with fresh basil leaves.