Waffle Eggs Benedict
Combine two brunch favorites for the ultimate brunch dish!
Make This Recipe
- 2 Eggland's Best Eggs (large)
- 1/4 cup hollandaise sauce
- 1/3 cup pancake mix, complete
- 1 slice Taylor Ham
Preheat waffle iron and spray with non-stick cooking spray.
Prepare waffle batter from box directions and pour 1/2 cup into waffle iron.
Close and cook for 3 minutes before checking for doneness.
Bring 1 inch of water to a simmer in a medium size saucepan.
Crack eggs into each of their own custard cup or small ramekin.
Use a spoon to quickly stir the water in one direction until it's smoothly spinning around.
Add each egg by carefully dropping it into the center of the whirlpool.
Turn off the heat and cover the pan for 5 minutes.
Remove each egg with a slotted spoon and set aside on a paper towel.
In medium size saucepan, vigorously stir egg yolks and lemon juice with a whisk.
Add half the butter (1/4 cup) and heat over very low heat, stirring constantly whisk, until butter is melted.
Add the remaining butter and continue stirring vigorously until butter is melted and sauce is thickened.
If the sauce curdles, add about 1 tablespoon boiling water and beat vigorously until smooth.
Sprinkle with salt and pepper.
Heat a medium skillet on medium-low heat. Once hot, add taylor ham and cook until your desired doneness.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||7 g|
|Dietary Fiber||1 g|