Waffle Benedict Recipe

Prepare batter

Preheat waffle iron. In a large bowl whisk together flour, sugar, baking powder, baking soda and 1/2 tsp salt. In a separate bowl whisk buttermilk, eggs, melted butter and vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes.

Cook waffles

Brush or spray waffle iron with oil. Cook batter according to your waffle iron's instructions until deep golden and crisp (about 4–6 minutes per waffle). Keep waffles warm and crisp in a single layer on a wire rack in a 200°F (95°C) oven while finishing other components.

Heat olive oil and butter in a wide skillet over medium heat. Add sliced onions, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until soft and golden (10–15 minutes). Sprinkle brown sugar, continue to cook 3–4 minutes until onions begin to caramelize. Add balsamic vinegar and cook another 2–3 minutes until sticky and reduced. Taste and adjust seasoning.

In a small bowl, mash the avocado with lemon juice, 1/4 tsp salt and 1/8 tsp pepper until slightly chunky. Spread softened cream cheese evenly on each warm waffle (about 1 oz cream cheese per waffle), then top with a spoonful of mashed avocado. Reserve extra avocado for immediate service.

Preheat oven to 400°F (200°C) or heat a skillet. For oven: arrange bacon on a rimmed baking sheet lined with foil and a rack; bake 12–18 minutes until crisp. For skillet: cook over medium-high heat, turning, until crisp. Drain on paper towels. Keep warm in the oven briefly if needed. If desired, chop into pieces to place over waffles.

Bring 2 liters water and 1 tsp salt to a gentle simmer in a wide shallow pan. Add white vinegar. Reduce to a gentle simmer (no rolling boil). Crack each egg into a small cup. Create a gentle whirlpool with a spoon and slip an egg into the center for a neater shape (or simply gently lower the egg). Poach 3–3.5 minutes for runny yolk, 4–4.5 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towels. Keep warm by resting briefly in a bowl of warm water.

Set a heatproof bowl over (not touching) a simmering saucepan of water to make a double boiler, or use a blender method. Whisk together egg yolks and lemon juice until slightly thickened. Place bowl over the double boiler and whisk constantly until mixture is pale and ribbons form (do not overheat or eggs will scramble). Slowly drizzle in hot melted butter in a thin stream while whisking continuously until sauce thickens and emulsifies. Remove from heat. Stir in chopped parsley, minced garlic, 1/2 tsp salt and white pepper/cayenne. Taste and adjust lemon, salt, or parsley. Keep warm (not hot) until serving; rewarm gently if needed.

Place one warm waffle on each serving plate. Spread with cream cheese and top with mashed avocado. Spoon a generous layer of balsamic-caramelized onions over the avocado. Add 2 slices of crispy bacon per waffle (or chopped bacon), then carefully place a poached egg on top of each waffle. Spoon parsley-garlic hollandaise over the eggs and around the stack. Sprinkle chopped parsley, flaky sea salt and freshly ground black pepper to finish.

Serve immediately while waffles are crisp and eggs are runny. Suggested pairing: light salad or mixed greens with lemon vinaigrette.