Eggs Benedict Waffle

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Ingredients

For the hollandaise

  • 1/2 Cup  unsalted butter
  • 2 Tablespoons  cold water
  • large egg yolks
  • 1 Tablespoon  fresh lemon juice
  • 3/8 Teaspoons  salt, divided

For the waffles

  • 12  thin asparagus spears
  • large eggs
  •   Cooking spray, as needed
  • 6 Ounces  shaved, low-sodium deli ham
  • frozen whole-grain waffles, toasted
  • 1/2 Teaspoon  freshly ground black pepper

In this recipe, the traditional English muffin is replaced with waffles, and the dish is given a fresh bite with the addition of asparagus. 

Directions

For the hollandaise

To prepare the hollandaise, place the butter in a small saucepan over medium-low heat and cook for  5 minutes or until completely melted. Carefully skim the solids off of the top with a spoon; discard solids. Slowly pour remaining butter out of the pan into a small bowl, leaving remaining solids in pan. Set the clarified butter aside. 

Combine the water and egg yolks in a small saucepan, stirring with a whisk until foamy. Place the pan over low heat, stirring constantly until the mixture thickens slightly. Gradually add ¼  cup of the clarified butter, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve the remaining clarified butter for another use.

Stir the lemon juice and 1 ⁄8  teaspoon of salt into the butter mixture, whisking until blended. Remove pan from heat.

For the waffles

To prepare the sandwich, snap off the tough ends of the asparagus. Cook the asparagus in boiling water for 3 minutes. Drain and plunge asparagus into ice water; drain.

Add some water to a large skillet, filling 2/3 full, and bring to a boil. Reduce heat the heat to a simmer. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking spray. Place custard cups in the simmering water in pan. Cover pan and cook for 6 minutes. Remove the custard cups from water.

Place 1 ounce ham and 1 poached egg on each waffle; sprinkle eggs evenly with remaining ¼ teaspoon of salt. Top each serving with 2 asparagus spears and 1 tablespoon hollandaise. Sprinkle evenly with pepper.

Nutrition

Calories per serving:

373 calories

Dietary restrictions:

Low Carb Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

19%

Servings:

6
  • Fat 27g 42%
  • Carbs 17g 6%
  • Saturated 13g 66%
  • Fiber 2g 7%
  • Trans 1g
  • Sugars 2g
  • Monounsaturated 9g
  • Polyunsaturated 3g
  • Protein 15g 29%
  • Cholesterol 309mg 103%
  • Sodium 764mg 32%
  • Calcium 117mg 12%
  • Magnesium 25mg 6%
  • Potassium 262mg 7%
  • Iron 4mg 21%
  • Zinc 1mg 10%
  • Phosphorus 313mg 45%
  • Vitamin A 240µg 27%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 1mg 33%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 69µg 17%
  • Vitamin B12 1µg 23%
  • Vitamin D 2µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 14µg 18%
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