Eggs Benedict Waffle
In this recipe, the traditional English muffin is replaced with waffles, and the dish is given a fresh bite with the addition of asparagus.
For the hollandaise:
- 0.5 cup unsalted butter
- 0.375 tsp salt, divided
- 1 Tbsp fresh lemon juice
- 2 large egg yolks
- 2 Tbsp cold water
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:
- 6 frozen whole-grain waffle, toasted
- 6 Ounce shaved, low-sodium deli ham
- cooking spray, as needed
- 6 large eggs
- 12 thin asparagus spear
- 0.5 tsp freshly ground black pepper
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.
Recipe Credit: Cooking Light