Eggs Benedict is a lovely start to a weekend, and what we were looking for was an interesting way of elevating this dish. We’ve been trying to find a good homemade waffle recipe, and have been struggling to find one that doesn’t yield super dense waffles. This recipe is pretty close, and don’t feel you need to hold back on the hollandaise sauce: it’s basically your maple syrup replacement!
Here are a couple recipes combined into one delicious, savory brunch. Timing can be tricky, so here’s the order of operations that worked out well for me:
- Turn on waffle iron
- Make hollandaise sauce, set aside
- Turn the heat on the poaching water
- Mix waffle batter
- Start poaching eggs
- Start cooking waffles immediately after the eggs get started (one waffle was enough for 2 poached eggs)
- Plate, and dust with dried parsley and/or cayenne powder
For the hollandaise sauce, the quantity ratio is roughly 1 yolk to 2.5-3 tbsp butter per benedict. For non-waffle versions, this ratio should be enough for 2 benedicts.
Savory Herb and Cheese Waffles
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Prep Time:
10m
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Cook Time:
10m
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Total Time:
20m
Ingredients
- 1 c Flour, sifted
- 2 tbsp. Corn starch
- 2 tsp. Baking powder
- 1 pinch Salt
- 1 tsp. Dried herb blend (Italian, Herbs de Provence, or your own)
- 1/2 tsp. Dried parsley
- 2/3 c Milk
- 1 1/2 tbsp. Butter, melted (don't mix in when hot)
- 1 Egg
- 1/3 c Finely shredded cheese (Mexican blend, Gruyere, Cheddar, etc.)
Instructions
- In a medium mixing bowl, sift and thoroughly mix dry ingredients.
- In a small mixing bowl, combine wet ingredients (milk, egg, and butter).
- Pour wet ingredients into dry and mix thoroughly. Fold in shredded cheese.
- Each waffle should take about 1/2 of the batter. Double or triple depending on your needs.
Hollandaise Sauce
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Prep Time:
5m
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Total Time:
5m
Ingredients
- 2 Egg yolks
- 6 tbsp. Butter, melted
- 1 tsp. Lemon juice
- 1 pinch Cayenne powder
Instructions
- Melt butter in a pourable cup, like a measuring cup.
- Bring 1/4" water in a small sauce pan to a simmer. Place a heatproof bowl over the simmering water, and whisk your yolks. Keep the heat low: you don't want to cook the eggs, only apply heat.
- Continue whisking and slowly pour in the butter until it's fully combined. If the sauce gets too thick, add 1/2 tsp of water at a time until desired thickness. If the sauce breaks / separates, you can start over with a fresh egg yolk, and slowly whisk your broken sauce into the yolk while whisking, same as the butter by itself.
- Remove from heat. Whisk in lemon juice and cayenne powder to taste.
