Eggs Waffle Benedict

 

A sweet twist on a Sunday brunch favorite!  We stay true to the Eggs Benedict with one exception – instead of the usual English muffin we used our Liege Butter waffles.  A brilliant decision, as you will easily taste and agree.  Don’t be hesitant to poach the eggs or make the Hollandaise sauce, they are really easy AND worth it.  Delmonico’s Restaurant in Manhattan takes credit for the creation, way back in 1894. 

 

INGREDIENTS:

 

2 Mountain Waffle Co. Liege Butter Waffles

2 slices of Canadien bacon (some use sliced smoked salmon instead)

2 eggs (we’ll get you through poaching)

1 teaspoon chopped chives

Butter

 

For Hollandaise:

 

2 egg yolks

2 tablespoons water

2 teaspoon fresh lemon juice

1/4 cup butter, in pieces

salt, pepper, paprika to taste

 

PREPARATION:

 

Place the Canadien bacon in a pan and cook on both sides until cooked through (lightly crisp on the edges).  Place to the side.  Poach two eggs (easy…gently crack the eggs over boiling water; with a spoon, twirl AROUND the egg once to create a swirl in the water- this keeps the poached egg in a round shape; cook just a few minutes as the egg whites set and the yolk begins to thicken, but NOT HARD); lift out of the water with a slotted spoon and let the excess water drain off.  Heat the waffles in the oven.  Make the Hollandaise – whisk the eggs, water and fresh lemon juice in a small sauce pan. Cook over VERY low heat until the edges of the mixture begins to bubble.  Add the butter one piece at a time until all is melted and the sauce thickens.  Use immediately, top the heated waffles with the cooked bacon, poached egg and spoon over the Hollandaise.  Sprinkle with chopped chives and serve.