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.
Benedict Waffle with Ham & Hollandaise Sauce
Ingredients
- 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
Method
- 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
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