Crazy Benedict Recipe

Prep vegetables

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted and foaming, add the diced onion and red bell pepper. Sauté, stirring occasionally, until softened and edges begin to brown, about 5–6 minutes.

Add spinach

Add the packed spinach to the skillet in batches, stirring until wilted and combined with the onions and peppers, about 1–2 minutes. Season the vegetable mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using.

Make space for eggs

Push the vegetable mixture gently to the sides of the skillet to create a small clear space in the center. Add the remaining 1 tablespoon butter to the center and reduce heat to medium-low.

Cook eggs

Crack the two large eggs into the cleared center. Cover the skillet with a lid and cook until whites are set but yolks remain runny, about 3–4 minutes (cook 5 minutes for slightly more set yolks). Alternatively, spoon hot butter and vegetable juices over egg whites to help them set (basting) for even cooking.

Add cheese

Sprinkle the 1/2 cup grated cheddar evenly over the vegetables and the edges of the eggs. Replace the lid for 30–45 seconds to melt the cheese.

Season and finish

Taste a small piece of spinach and adjust seasoning if needed. Remove skillet from heat and keep covered while you toast the waffle and finish hollandaise.

If using frozen waffles, heat according to package instructions until hot and crisp. If using prepared waffles, warm in a toaster or oven at 375°F (190°C) for 4–6 minutes. Meanwhile, heat a small frying pan over medium and melt 1 tablespoon butter. Briefly pan-sear each waffle 1 minute per side to create extra crispness and warm through.

Place one warm waffle on each serving plate (for 2 servings). The waffle will act as the base on top of which the skillet egg mixture and sauce are layered.

Whisk egg yolks

Prepare a double-boiler setup: bring an inch of water to a gentle simmer in a small pot and place a heatproof bowl over it (bowl should not touch the water). Add the 2 egg yolks and 1 tablespoon lemon juice to the bowl and whisk vigorously until the mixture thickens slightly and becomes pale, about 1–2 minutes.

Emulsify with butter

Slowly drizzle the 4 tablespoons of hot melted butter into the yolks while whisking constantly. Add the butter in a thin steady stream so the sauce emulsifies. If the sauce becomes too thick, whisk in 1/2 teaspoon warm water at a time until desired consistency is reached.

Season

Whisk in 1/2 teaspoon Dijon mustard (optional), 1/4 teaspoon salt, a pinch of cayenne or a few drops of hot sauce, and an extra 1/2 tablespoon lemon juice to taste. Keep the hollandaise warm in the double-boiler off the heat (remove from direct steam) and whisk occasionally.

Divide the skillet veggie-and-egg mixture between the two warmed waffles, placing the eggs and vegetables on top of each waffle so the yolks remain visible.

Spoon or drizzle 2–3 tablespoons of warm hollandaise sauce over each waffle-topped egg. Use more or less sauce to preference.

Garnish each plate with chopped chives or parsley and a lemon wedge. Serve immediately while eggs are warm and hollandaise is silky.