Eggs Benedict Waffle

Staff Writer
Eggs Benedict Waffle
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
384
Calories Per Serving
Deliver Ingredients

Ingredients

For the hollandaise

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

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.

Nutritional Facts

Total Fat
29g
44%
Sugar
2g
N/A
Saturated Fat
13g
66%
Cholesterol
309mg
100%
Protein
14g
29%
Carbs
17g
6%
Vitamin A
232µg
26%
Vitamin B12
1µg
23%
Vitamin B6
0.5mg
26.4%
Vitamin C
2mg
4%
Vitamin D
2µg
N/A
Vitamin E
1mg
7%
Vitamin K
6µg
7%
Calcium
112mg
11%
Fiber
1g
5%
Folate (food)
40µg
N/A
Folate equivalent (total)
71µg
18%
Folic acid
18µg
N/A
Iron
3mg
18%
Magnesium
22mg
5%
Monounsaturated
10g
N/A
Niacin (B3)
3mg
17%
Phosphorus
303mg
43%
Polyunsaturated
3g
N/A
Potassium
220mg
6%
Riboflavin (B2)
0.5mg
31.2%
Sodium
620mg
26%
Thiamin (B1)
0.4mg
25.9%
Trans
0.6g
N/A
Zinc
1mg
9%

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