Benedict Waffle with Ham & Hollandaise Sauce

Eskort Benedict Waffle with Ham & Hollandaise Sauce

Prep Time


Cook Time


Total Time





  • 8 slices Eskort Mini Picnic Ham
  • 4 poached eggs
  • 250 ml (1 C) cherry tomatoes, charred
  • 1 handful baby spinach
  • Hollandaise Sauce
  • 6 egg yolks
  • 250 ml (1 C) butter
  • Juice & zest of 1 lemon
  • 15 ml (1 T) boiling water
  • salt and pepper to taste
  • Waffles
  • 500 ml (2 C) cake flour
  • 30 ml (2 T) brown sugar
  • 5 ml (1 t) baking powder
  • 1 pinch salt
  • 375 ml (1 ½ C) buttermilk
  • 3 eggs
  • 5 ml (1 t) vanilla
  • 125 ml (½ C) butter, melted


  • Hollandaise
  • Place all the ingredients in a mixing bowl over a pot of boiling water and whisk together until a thick, smooth sauce forms.
  • Waffles
  • In a large mixing bowl, combine flour, sugar, baking powder and salt.
  • In another bowl, combine buttermilk, eggs, vanilla and melted butter. Pour into the flour mixture and whisk until smooth.
  • Cook in a greased waffle iron until golden and slightly crispy.


Serve charred cherry tomatoes and slices of ham on the waffles. Top with a poached egg and Hollandaise sauce.

Tip: Use store-bought waffles to save time. Brush them with butter and lightly toast them in a hot pan before serving.


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