Name: Eggs Waffle Benedict
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 Mountain Waffle Co. Butter Large Liège waffles; 2 slices Canadian bacon (or sliced smoked salmon); 2 eggs; 1 teaspoon white vinegar, for the poaching water; 1 teaspoon chopped chives; Butter, for the pan; For the hollandaise: 2 egg yolks; For the hollandaise: 2 tablespoons water; For the hollandaise: 2 teaspoons fresh lemon juice; For the hollandaise: 1/2 cup butter, melted and kept warm; For the hollandaise: salt and a pinch of paprika

Eggs Waffle Benedict

A sweet twist on a Sunday brunch favorite. We stay true to Eggs Benedict with one exception: instead of the usual English muffin, we use our Liège Butter Waffles, and you'll taste why right away.

Prep10 min

Cook15 min

Total25 min

Servings2

DifficultyMedium

Steps

Tap a step when it’s done to keep your place.

1Heat the oven to 350°F. Melt the hollandaise butter and keep it warm. Crack each egg into its own small cup and chop the chives.
2Fill a wide saucepan with 3 inches of water, add the vinegar, and bring it to a bare simmer: small bubbles on the bottom, the surface barely moving.
3Make the hollandaise: set a heatproof bowl over a second pan of barely simmering water, without the bowl touching the water. Whisk the yolks, water and lemon juice constantly for 2–3 minutes, until pale, thick and doubled, and the whisk leaves trails. If the edges look grainy, lift the bowl off the heat and keep whisking.
4Off the heat, drizzle in the warm butter a little at a time, whisking constantly, until thick and glossy. Season with salt and a pinch of paprika. Too thick? Whisk in a teaspoon of warm water. Keep it warm beside the stove, not on it, and use within 30 minutes.
5Sear the Canadian bacon in a little butter over medium heat, about 1 minute per side, until the edges brown. Keep warm.
6Put the waffles in the oven for 3–4 minutes.
7Stir the poaching water into a gentle swirl and slide each egg in from its cup. Poach 3 minutes, until the whites are set and the yolks still feel soft when pressed. Lift out with a slotted spoon and blot the bottom on a towel.
8Plate: waffle, Canadian bacon, egg, a generous spoon of hollandaise, chives. Serve immediately. Hollandaise doesn't wait.

Tips & Swaps

Swap: Swap the Canadian bacon for sliced smoked salmon for an elegant holiday brunch.
Make ahead: Poach the eggs a day ahead and keep them in cold water in the fridge. Slip them into hot water for a minute to rewarm.
For kids: Not a runny-yolk family? Fry or scramble the eggs instead.

In Your Kitchen

Putting Eggs Waffle Benedict on your menu? Here’s where it sells and how it works at volume.

Best for

Hotel and café brunch

The moment

Weekend brunch, holidays

Why it works for you

A signature twist on the menu's best-known brunch dish, with no waffle iron.

Batch & prep ahead

Poach the eggs ahead, chill them in ice water and rewarm to order. Make the hollandaise in one batch just before service and hold it warm, following your kitchen's food-safety procedures.

Hold & reheat

The waffles arrive fully baked, so there's no batter and no waffle iron on the line. Warm the waffles on sheet pans at 350°F for 3–4 minutes right before plating.

Plating

One waffle and one egg makes a brunch small plate; plate two for a full main dish. Finish with chives and a pinch of paprika for color.

Holding

Hold chilled poached eggs cold at 41°F or below until you rewarm them. Use the hollandaise within 30 minutes.

Pack options

For volume, Large Butter Liège waffles also come unwrapped in a Bulk Pack.