Eggs Benedict On Savory Waffles
In this delightful recipe, you'll create savory waffles that are loaded with Gruyère cheese, mashed potato, and fresh chives. Each crispy waffle serves as a perfect base for a layer of ham, a perfectly poached egg, and a generous drizzle of hollandaise sauce. The combination of flavors and textures in this dish is sure to make it a standout breakfast or brunch treat.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- 1 1⁄2 tsp. salt
- 1 1⁄2 tsp. baking powder
- 2 Tbs. sugar
- 2 eggs
- 4 Tbs. (1⁄2 stick) unsalted butter, melted
- 2 cups milk
- 1 cup shredded Gruyère cheese
- 1⁄2 cup mashed, peeled boiled potato
- 3 Tbs. chopped fresh chives
- Freshly ground pepper, to taste
- 8 slices ham
- 8 poached eggs
- 1 cup hollandaise sauce
- Chopped green onions for garnish
Instructions
- Preheat a waffle maker according to the manufacturer's instructions. Preheat an oven to <nobr>200&#176;F</nobr>.
- In a bowl, whisk together the flour, salt, baking powder and sugar. In another bowl, whisk together the eggs, butter and milk until blended. Add the egg mixture to the flour mixture and whisk until combined. Fold in the cheese, potato, chives and pepper just until incorporated.
- Cook the waffles according to the manufacturer's instructions until brown and crisp. Arrange the waffles in a single layer on a baking sheet, cover loosely with aluminum foil and keep warm in the oven while you cook the remaining waffles.
- To assemble, place each waffle on a plate. Top with 1 slice ham, 1 poached egg and 2 Tbs. hollandaise sauce. Garnish with green onions. Serves 8.
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