Eggs Benedict Waffle Recipe


Nutrition

Cal/Serving: 373
Daily Value: 19%
Servings: 6

Low-Carb
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat27g42%
Saturated13g66%
Trans1g0%
Carbs17g6%
Fiber2g7%
Sugars2g0%
Protein15g29%
Cholesterol309mg103%
Sodium810mg34%
Calcium117mg12%
Magnesium25mg6%
Potassium262mg7%
Iron4mg21%
Zinc1mg10%
Phosphorus313mg45%
Vitamin A1007IU20%
Vitamin C3mg6%
Thiamin (B1)0mg28%
Riboflavin (B2)1mg32%
Niacin (B3)4mg18%
Vitamin B61mg27%
Folic Acid (B9)69µg17%
Vitamin B121µg23%
Vitamin D2µg0%
Vitamin E2mg9%
Vitamin K14µg18%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Cooking Light

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

INGREDIENTS

For the hollandaise :

  • 1/2 cup unsalted butter
  • 2 tablespoons cold water
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 3/8 teaspoon salt, divided

For the waffles :

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

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.

Recipe Details

Servings: 6

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