Waffle Benedict Recipe
Two poached eggs on a Belgian waffle topped with hollandaise sauce.
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Ingredients
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Waffle
Poached Eggs
Hollandaise Sauce
Method
Waffle Preparation
- 1
Make the Waffle Batter
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- 2
- 3
Mix Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 4
Cook the Waffles
Preheat your waffle iron and lightly grease it. Pour enough batter into the waffle iron to cover the surface and cook according to the manufacturer's instructions until golden brown.
Poaching Eggs
- 5
Prepare Water
In a medium saucepan, bring 4 cups of water to a gentle simmer. Add vinegar to the water.
- 6
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.
Hollandaise Sauce Preparation
- 7
Melt Butter
In a small saucepan, melt the butter over low heat and set aside to cool slightly.
- 8
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.
- 9
- 10
Season the Sauce
Add salt and cayenne pepper to taste, whisking to combine.
Assembly
- 11
Assemble the Waffle Benedict
Place a cooked waffle on a plate, top it with two poached eggs, and drizzle generously with hollandaise sauce.
- 12
Serve
Serve immediately while warm, garnishing with additional cayenne pepper if desired.
