Waffle Eggs Benedict
Ingredients
- • 4 item frozen waffles
- • 4 item eggs
- • 4 slices Canadian bacon
- • 2 item egg yolks (for hollandaise)
- • 115 g butter
- • 1 tbsp lemon juice
- • 1 tbsp white vinegar
- • 1/4 tsp cayenne pepper
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 2 tbsp fresh chives, chopped
Instructions
- 1
Start by making the hollandaise sauce: In a double boiler or heatproof bowl over simmering water, whisk egg yolks and lemon juice together until light and slightly thickened
- 2
Slowly drizzle in melted butter while continuously whisking until sauce is thick and creamy. Season with cayenne pepper, salt, and pepper. Keep warm over low heat
- 3
Toast waffles according to package directions until golden and crispy. Keep warm in a 95°C (200°F) oven
- 4
Heat a skillet over medium heat and cook Canadian bacon slices for 2-3 minutes per side until heated through and slightly crispy on edges
- 5
For poached eggs: Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add white vinegar
- 6
Create a gentle whirlpool in the water with a spoon, then carefully drop each egg into the center. Poach for 3-4 minutes for runny yolks
- 7
Remove eggs with a slotted spoon and drain on paper towels
- 8
To assemble: Place 2 waffle halves on each plate, top each with a slice of Canadian bacon and a poached egg
- 9
Generously spoon hollandaise sauce over each egg and garnish with chopped chives
- 10
Serve immediately while everything is still warm
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This indulgent breakfast classic gets a fun twist by swapping English muffins for crispy waffles! The combination of buttery hollandaise, perfectly poached eggs, and savory Canadian bacon creates the ultimate brunch experience. Pro tip: make sure your hollandaise stays warm but not too hot to prevent it from breaking - the silky sauce is what makes this dish truly special."
