Liege Benedict Recipe

Make dough

In a medium bowl whisk together the flour, instant yeast, granulated sugar and salt. In a separate bowl combine the lukewarm milk, room-temperature milk, egg and melted butter and whisk until homogenous. Pour the wet into the dry and mix with a wooden spoon or spatula until a soft slightly sticky dough forms (about 1–2 minutes).

Rest and incorporate pearl sugar

Cover the bowl with plastic wrap or a clean towel and let rest in a warm place for 45–60 minutes until slightly puffy (it won't double like enriched bread). After resting, gently fold the pearl sugar into the dough with a spatula until distributed but not fully deflated. If dough is too sticky, refrigerate 10–15 minutes to firm slightly — easier to handle.

Preheat and cook waffles

Preheat your Liege-style waffle iron according to manufacturer instructions to medium-high. Lightly brush both plates with oil. Portion the dough into two equal pieces (about 3/4 cup each depending on your iron) and place one portion in the center of the hot iron. Close and cook for 3–5 minutes until deep golden brown and caramelized from the pearl sugar. Remove and keep warm on a rack while you cook the second waffle.

While waffles rest or cook, preheat a skillet over medium heat. Lay the bacon strips in a single layer and sprinkle with the 1/4 tsp black pepper. Cook, turning occasionally, until crisp-tender and browned, 6–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain and keep warm.

Prepare double-boiler

Set up a double boiler: simmer a few inches of water in a saucepan and place a heatproof bowl (metal or glass) over it, making sure the bottom of the bowl does not touch the water. Keep water at a gentle simmer, not a boil.

Whisk yolks

In the heatproof bowl, whisk together the 2 egg yolks, lemon juice and 1 tsp cold water until combined and slightly thickened.

Cook and emulsify

Place the bowl over the simmering water and whisk continuously. The yolks will thicken — after about 2–3 minutes they should become pale and ribbon when lifted with the whisk. Remove the bowl from the heat briefly and slowly drizzle in the warm melted butter in a thin, steady stream while whisking constantly to emulsify. If sauce becomes too thick, whisk in a teaspoon or two of warm water. Season with 1/8 tsp salt and 1/16 tsp cayenne or white pepper. Keep the hollandaise warm in a bowl placed over (not in) warm water, whisking occasionally until ready to use.

Heat a nonstick skillet over low-medium heat and add 1 tsp butter. Crack the 2 pasture-raised eggs into the pan and cook over-easy: cook the whites until mostly set (about 2–3 minutes), season with 1/8 tsp salt and 1/16 tsp black pepper, gently flip with a spatula and cook 20–30 seconds more so yolks remain runny. Transfer eggs to a warm plate.

Place the warm Liege waffle on a plate. Top with three slices of uncured bacon (arrange as desired). Gently place the two over-easy eggs on top of the bacon. Spoon 3–4 tablespoons of warm hollandaise evenly over the eggs and bacon.

Sprinkle 1/2 tsp paprika evenly over the hollandaise for color and a hint of flavor. Garnish with microgreens or chopped chives if using.

Serve immediately while waffle is crisp, eggs are runny and hollandaise is warm. Makes 1 large serving (or 2 smaller plates if waffle is split).