4.333335
3 ratings

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. 

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.

Nutritional Facts
Servings6
Calories Per Serving384
Total Fat29g44%
Sugar2gN/A
Saturated13g66%
Cholesterol309mg100%
Protein14g29%
Carbs17g6%
Vitamin A232µg26%
Vitamin B121µg23%
Vitamin B60.5mg26.4%
Vitamin C2mg4%
Vitamin D2µgN/A
Vitamin E1mg7%
Vitamin K6µg7%
Calcium112mg11%
Fiber1g5%
Folate (food)40µgN/A
Folate equivalent (total)71µg18%
Folic acid18µgN/A
Iron3mg18%
Magnesium22mg5%
Monounsaturated10gN/A
Niacin (B3)3mg17%
Phosphorus303mg43%
Polyunsaturated3gN/A
Potassium220mg6%
Riboflavin (B2)0.5mg31.2%
Sodium620mg26%
Thiamin (B1)0.4mg25.9%
Trans0.6gN/A
Zinc1mg9%