Eggs Benedict Waffle

Eggs Benedict Waffle
Staff Writer

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. 

6
Servings
136
Calories Per Serving
Deliver Ingredients

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

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.

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
23mg
8%
Carbohydrate, by difference
6g
5%
Protein
7g
15%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
16mg
2%
Choline, total
26mg
6%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
41mg
13%
Niacin
2mg
14%
Phosphorus, P
140mg
20%
Selenium, Se
11µg
20%
Sodium, Na
317mg
21%
Water
28g
1%
Zinc, Zn
1mg
13%

Eggs Benedict Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Eggs Benedict Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.