Eggs Benedict Waffle

Cooking Light


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. 


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.


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:



  • Fat 164g 252%
  • Carbs 104g 35%
  • Saturated 79g 395%
  • Fiber 10g 41%
  • Trans 4g
  • Sugars 14g
  • Monounsaturated 56g
  • Polyunsaturated 16g
  • Protein 88g 177%
  • Cholesterol 1,857mg 619%
  • Sodium 4,585mg 191%
  • Calcium 700mg 70%
  • Magnesium 149mg 37%
  • Potassium 1,571mg 45%
  • Iron 22mg 124%
  • Zinc 9mg 58%
  • Phosphorus 1,879mg 268%
  • Vitamin A 1,441µg 160%
  • Vitamin C 20mg 34%
  • Thiamin (B1) 3mg 167%
  • Riboflavin (B2) 3mg 197%
  • Niacin (B3) 22mg 108%
  • Vitamin B6 3mg 164%
  • Folic Acid (B9) 412µg 103%
  • Vitamin B12 8µg 140%
  • Vitamin D 11µg 3%
  • Vitamin E 10mg 51%
  • Vitamin K 86µg 108%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...