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In this recipe, the traditional English muffin is replaced with waffles, and the dish is given a fresh bite with the addition of asparagus.
For the hollandaise
- 1/2 Cup unsalted butter
- 2 Tablespoons cold water
- 2 large egg yolks
- 1 Tablespoon fresh lemon juice
- 3/8 Teaspoons salt, divided
For the waffles
- 12 thin asparagus spears
- 6 large eggs
- Cooking spray, as needed
- 6 Ounces shaved, low-sodium deli ham
- 6 frozen whole-grain waffles, toasted
- 1/2 Teaspoon freshly ground black pepper
Calories Per Serving384
Folate equivalent (total)71µg18%
Easy Eggs Benedict with Savory Waffles
This delicious recipe for Easy Eggs Benedict with Savory Waffles pairs perfectly with Talmage Cellars “Mother’s Day” Semi-Seco Sparkling.
- 2 Cup(s) Pancake and waffle mix
- 1/4 Teaspoon(s) McCormick® Ground Pepper Black
- 3 Tablespoon(s) Grated Parmesan cheese
- 3 Teaspoon(s) McCormick® Perfect Pinch® Salad Supreme
- 8 Tablespoon(s) Unsalted butter
- 2 Large egg yolks
- 1 Tablespoon(s) Fresh lemon juice
- 1/8 Teaspoon(s) Salt
- 1-2 Tablespoon(s) Hot water
- 1/4 Teaspoon(s) McCormick® Perfect Pinch® Salad Supreme
- 6 Large eggs
- 1 Tablespoon(s) White vinegar
- 12 Slices deli ham
- McCormick® Perfect Pinch® Salad Supreme
1. For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding Parmesan cheese, 1 1/2 teaspoons of the Seasoning and black pepper to the batter. (Do not overmix—batter may be slightly lumpy.) Pour about 3/4 cup batter into preheated Belgian waffle iron sprayed generously with no stick cooking spray. Sprinkle evenly with 1/2 teaspoon of the remaining Seasoning. Close waffle iron and cook until golden brown. Repeat with remaining batter to make 3 waffles. Set aside and keep warm.
2. Meanwhile, for the Hollandaise Sauce, heat butter in small saucepan until melted and frothy (temperature should reach about 180°F). Place egg yolks, lemon juice and salt in blender container cover. Blend until frothy, about 10 seconds, scraping down sides as needed. Gradually add hot butter, with machine running. Blend about 1 minute or until sauce is well mixed and thickened. With machine still running, slowly add hot water, 1 tablespoon at a time, until desired consistency is reached. (Sauce should be pourable consistency, but still thick enough to coat the back of a spoon.) Stir in Seasoning. Set aside until ready to serve.
Test Kitchen Tip: To keep the Hollandaise Sauce warm, transfer to a liquid measuring cup and place the cup in a warm water bath while poaching the eggs. Whisk before serving.
3. To poach eggs, fill large deep saucepan with about 4 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. (Bubbles should just begin to break the surface of the water.) Break 1 egg into a fine mesh sieve. Allow watery part of egg white to drain out, then carefully transfer egg to a liquid measuring cup. Repeat with remaining eggs. Gently stir simmering water in one spot and carefully slide one egg at a time into swirling water, keeping them separate from each other. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken slightly. Carefully remove eggs with slotted spoon. Drain on paper towels.
4. To assemble Eggs Benedict, place 1/2 Waffle on each serving plate. Top each waffle with 2 slices of ham and 1 poached egg. Drizzle Hollandaise sauce generously over top. To serve, sprinkle with additional Seasoning, if desired.
Test Kitchen Tip: To make this recipe even easier, use your favorite frozen waffles! Heat waffles as directed on package then brush with melted butter. Sprinkle each waffle with 1/4 teaspoon Salad Supreme Seasoning, then build your Eggs Benny as directed above.
Eggs Benedict Waffle - Recipes
Have you ever had some leftover salad greens in the fridge (not enough for a full salad) and wondered what to do with them? You can saute them and add them to the spinach for the green part of this eggs benedict.
You could double up on the bacon and eggs if you want, serving each person two of each to make this more substantial
Also, although I didn’t do it on the show I recommend adding some water to the creamed spinach to make it looser in texture.
4 Flaxseed waffles (see recipe) below
2 tablespoons extra virgin olive oil
four ¼-inch thick slices Canadian Bacon
6 cups leftover greens or 2 packages (10 ounces total) squeezed, chopped, defrosted
4 ounces 1/3-less fat cream cheese
4 large eggs
Prepare the waffles according to the waffle maker instructions and keep them warm in 200F oven.
Bring 4 inches salted water to a boil in a large saucepan to poach the eggs.
Meanwhile, heat the oil in a large skillet over moderately high heat until hot. Add the bacon and cook until golden, about 2 minutes a side. Transfer the bacon to a plate and cover with foil to keep warm.
Add the remaining oil to the skillet. Add the greens or the spinach and cook, stirring, until the greens are wilted or the spinach is heated. Add the cream cheese and salt and pepper to taste and cook for two minutes, stirring. Keep warm on low heat.
When the water has come to a boil, turn off the heat. Break the eggs into small bowls or ramekins and add them quickly to the water. Cover the saucepan and set it aside for 4 to 5 minutes until the egg whites are just cooked and the yolks are runny. Lift the eggs from the water with a slotted spoon and drain them well.
To serve: put a waffle on each of four plates, top with a slice of bacon, one fourth of the spinach mixture and finally, a poached egg.
2 tablespoons unsalted butter
¾ cup all-purpose unbleached flour
¼ cup whole flax meal
1 teaspoon double-acting baking powder
¼ teaspoon table salt
½ teaspoon sugar
1 cup milk
1 large egg
Preheat the waffle iron.
In a small saucepan cook the butter over moderate heat until it is light brown in color and nutty in aroma.
Meanwhile, in a large bowl, whisk together the flour, flax meal, baking powder, salt and sugar. In another bowl, whisk together the milk and egg to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with a whisk, whisking just until the ingredients are combined. Stir in the browned butter.
Lightly oil or spray the grids of your iron. Repeat the oiling only if subsequent waffles stick.
Spoon out ¾ cup batter (or the amount recommended by your waffler’s manufacturer) onto the hot iron. Using a rubber spatula, smooth the batter to within ¼-inch of the edge. Close the lid and bake until browned and crisp. Serves the waffles right away or keep them warm in a preheated 200F oven until you are ready to serve them.
Note: the waffles will freeze nicely. Let them cool completely, then stack them with a piece of waxed or parchment paper between each one and wrap tightly. Reheat in a toaster when ready to use.
This is one of those recipes where the fresher the eggs the better. As eggs age both the yolk and the white become less viscous. The yolk on an older egg will break more quickly than that of a fresh egg and a fresher egg white will hold together better than an old one and not form as many little strands in the water when you are poaching it.
Flaxseed is showing up more and more frequently on supermarket shelves these days, and you can always find it online. I often add a tablespoon or two of it to my breakfast cereal in the morning. Just keep in mind that flaxseed isn’t properly digested unless it is ground. You can buy it pre-ground or grind it yourself in a spice grinder. After you open the package, you’ve got to keep it in the refrigerator or freezer it tends to go rancid quickly.
Some call flaxseed one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes.
Eggs Benedict Waffle - Recipes
I realize it’s Monday morning and you’ve likely started the day with something practical, like steel-cut oats, having got all the bacon and whatnot out of your system over the weekend. But we all dream of sleeping in and lounging over brunch, right? It helps to have that golden beacon shining from the end of the week.
I seem to be in Easter mode early this year – perhaps because it hasn’t snowed since the day W received his much-coveted snow tube in the mail sometime mid-January (it still sits sadly in the front hall, unused) – and maybe because Easter arrives so early. Two weeks! Easter or not, the warm and suddenly longer days jolt me into brunch mode – and although most weekend mornings I like to spend extra time in the kitchen baking something to nibble with coffee, this past weekend there were more crammed around our little table in the kitchen (even though I (finally!) managed to clear some surface area on the dining room table) and I used it as an excuse to make a batch of hollandaise. Which is really just mayo made with melted butter instead of oil, and which you can dip literally everything in your kitchen into. Even a spoon, or your finger. Anyone within eyeshot will understand.
I was waffling – get it? – between eggs Benny and waffles when I realized we could, in fact, have the best of both worlds, and that the divots in said waffles would be perfect for capturing any drips attempting to escape from the eggs. I love a good, drippy egg, and although poached eggs on toast has been our breakfast/lunch/dinner standby since we were kids, they’re easy enough to make for a crowd, too.
Poach a few at a time and then transfer them to a pan or shallow container, cover and refrigerate until you need them, then slip them into simmering water just long enough to reheat. Waffles can be kept warm in the oven, and the hollandaise will stand at room temperature while you get the table set – if it starts to congeal, sit the pitcher in a bowl of warm water. (Or spread it on toast. For real.)
2013 has been the year of eggs benedict for me. I had stayed away from hollandaise for years because the first time I tried it, it was really bad. It had a funny aftertaste and I thought that it just wasn’t for me. Although I saved myself some calories over the years, I’m glad eggs benedict is back in my life.
There’s a brunch place near my home that serves an incredible smoked salmon eggs benedict. The salmon is dry-smoked and flaky under a thick blanket of hollandaise. The eggs benedict I had last summer in Big Sur at Deetjen’s is probably the best eggs benedict in the world. I can’t confirm since I haven’t had all the eggs benedict in the world, but I’m pretty sure it’s the best. Of course, it was time for me to make eggs benedict at home. And put it on a waffle.
I haven’t tried making my own English muffins, but waffle eggs benedict sounded pretty cute to me. There are a few elements to the recipe, but don’t let that scare you. Get all your ingredients ready before you start waffling, blending and poaching. It actually goes pretty fast.
I made some easy buttermilk waffles and kept them in the oven on warm while I made 2-minute hollandaise. I poached a couple of eggs, sliced the avocado and pretty soon I had a fancy breakfast at home without the expense and wait for brunch. Bonus: I was still in my pajamas. I had avocado on my Deetjen’s eggs benedict and it was a revelation. Adding avocado to your waffle eggs benedict gives you a hearty vegetarian version. Feel free to add Canadian bacon or smoked salmon instead of (or in addition to) the avocado, but definitely go for the waffle.
Luau Eggs Benedict Waffle
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Breakfast doesn’t have to be boring. This Luau Eggs Benedict Waffle is so easy to make and check out its secret ingredient. Seriously, breakfast can’t get any better than this!
I am a big fan of magazines—cooking magazines, to be exact. When we moved from LA to SF, I took all my seven boxes of magazine collections with me, which made the hubs go crazy since they were so heavy and took so much space. Knowing that we did not have enough space back then, I decided to get rid of them, and it took me weeks to go through each box and donated the rest to a local library. Wouldn’t it be nice if we have a rack with our names in our local library? Ah…wishful thinking.
When we went to Hawaii last month to witness our friends getting married there, I did not miss to bring back a stack of magazines with me. But sadly, I completely forgot about those magazines, and they just sat beautifully in the corner until I did my spring cleaning last weekend. Oh boy, I do miss Hawaiian food… I do! That poke bowl, saimin, shave ice, Lau Lau… ahhhh, I wish there was an emoji for a drooling face.
…and that’s why today’s post is supposed to be labeled as Take Me Back to Hawaii! But since we’re celebrating waffles for #SundaySupper, let’s just call it Luau Eggs Benedict Waffle.
Well, isn’t that just the best thing you ever saw? Mmhm. It should be. The hub is a fan of eggs benedict, and that’s most likely the only thing he orders each time we go brunching, so I created my version of egg benedict, especially for him. But I’m taking a shortcut here and use a secret weapon. And that secret weapon is
… biscuit waffle. Psst… not too loud. It works, though. I use a store-bought biscuit dough and bake it on a waffle maker. Top that with kalua pork… I mean slow cooker kalua pork, Lomilomi tomatoes, a soft boiled egg, and a light Hollandaise sauce.
Uhm okay…this is probably just the beginning of a good weekend. So, rise and shine…or go back napping.
Grate the potatoes and onion on a grater. In a large bowl, combine the potatoes, onion, 1 tsp salt, ground black pepper, egg, and flour until evenly mixed.
Remove excess liquid from the mixture. Spoon the potato mixture into the preheated waffle iron and cook until golden and crisp on the outside for about 5-8 min.
Top each waffle with a poached egg and generous dollop of hollandaise. Garnish with microgreens and serve.
Waffle Pulled Pork Eggs Benedict
- Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 - 8 Servings 1 x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Thick, fluffy waffles are the perfect base for this sweet-and-salty BBQ pulled pork eggs Benedict topped with blender hollandaise sauce.
Orange Rosemary Waffle Eggs Benedict
Orange Rosemary Waffle Eggs Benedict: Light and tender savory waffles topped with ham, a perfectly poached egg and a lighter tangy version of easy blender hollandaise with fresh squeezed orange juice and fresh rosemary.
Every Sunday the mister makes us waffles. It is his meal, the only one I haven’t taken over. He used to make dinner from time to time but when he cooks we eat late. After three or four midnight meals (really!) I started making dinner every night. Sometimes I get up early and have a morning snack on Sundays but waffles remain his domain.
Last weekend we only had time for half a waffle each so I put the batter in the fridge where it has been staring at me ever since. Yes staring, your leftovers don’t cast accusatory glances? Mine do. Maybe that container of leftover rice just has resting bitch face but I don’t think so, I think that rice is judging me for using up the waffle batter instead. I’m glad I did.
I wish I could give you that recipe because the waffles were delicious. I could it would go something like this: combine two cups of five-day old waffle batter (the joy of cooking recipe) with ¼ cup finely diced yellow onion and a teaspoon of minced fresh rosemary. Stir to combine and then add approximately two tablespoons of refreshed sourdough starter and some fresh ground black pepper. Thoroughly combine and then bake the waffles. The starter was perky enough that it gave the batter some rise and the gluten had relaxed enough (five days in the fridge will do that) that the waffles were incredibly light and tender. Just enough savory to accompany the orange hollandaise or be the perfect side for fried chicken. Since I was cutting them into hearts I took the scraps and dunked them in the hollandaise sauce.
The hollandaise sauce pictured with the waffles could have been a little smoother. I was trying out a lighter version because anyone who had ever made homemade hollandaise knows two things. 1) hollandaise is freaking delicious and so 2) you shouldn’t know how much butter and egg goes in there. But once you make it at home you can’t forget. I’m not afraid of butter or eggs but hollandaise startles me-it’s a once a year sort of thing. In the first version the flavor was there but the technique seemed overly fussy. So I made hollandaise again today. Thank goodness it’s a lighter version. I made the second batch using the blender. Much easier and had a much nicer consistency. Here is an excellent video from Ina at Food Network that outlines the process.
This video from the kitchn is an awesome primer on poaching eggs. The most important thing I learned was to use a shallow pan, so much easier to get the egg in and out. And four minutes is perfect for a cooked white and a runny yolk. Being able to just set the timer and prep other things makes poached seem much easier than it used to.
- 2 cups all-purpose baking mix
- 1 ⅓ cups buttermilk
- ½ cup (2 oz.) shredded Parmesan cheese
- 2 tablespoons vegetable oil
- 5 large eggs, divided
- ½ teaspoon white vinegar
- 1 (0.9-oz.) envelope hollandaise sauce mix
- 1 tablespoon lemon juice
- ¼ teaspoon dried tarragon
- 8 thin prosciutto slices (about 1/4 lb.)
- Garnish: chopped fresh chives
Stir together baking mix, next 3 ingredients, and 1 egg in a medium bowl until blended. Let batter stand 5 minutes.
Meanwhile, add water to a depth of 3 inches in a large saucepan. Bring to a boil reduce heat, and maintain a light simmer. Add vinegar. Break remaining 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
Cook batter in a preheated, lightly greased waffle iron according to manufacturer's directions until golden.
Prepare hollandaise sauce according to package directions, adding lemon juice and tarragon.
Stack 2 waffles, and top with 2 prosciutto slices, 1 poached egg, and desired amount of hollandaise sauce. Garnish, if desired.
Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix and Knorr Hollandaise Sauce Mix.