Waffle Benedicts
Prep time
Cook time
Total time
This Belgian twist on Eggs Benedict replaces the traditional English muffin with a crisp, freshly-made savoury waffle flavoured with lemon thyme, but keeps the soft-poached eggs, salty ham and tangy Hollandaise that make the original so delicious.
Recipe type: Brunch
Serves: 6
Blender Hollandaise
  • ½ cup unsalted butter
  • 3 egg yolks
  • 2 tbsp fresh-squeezed lemon juice
  • ½ tsp Dijon mustard
  • Dash cayenne
  • Salt and pepper, to taste
Lemon Thyme Waffles
  • 2 cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 1¾ cups buttermilk
  • ¼ cup olive oil
  • 2 eggs, lightly beaten
  • 2 tbsp finely chopped lemon thyme
Poached Eggs
  • 12 eggs
  • 2 tsp white vinegar
  • ½ lb thinly sliced ham
  • Paprika or snipped chives (for garnish)
Prepare the Hollandaise:
  1. In a small saucepan set over medium-high heat, heat the butter until melted and bubbling hot.
  2. Meanwhile, in the bowl of a blender, combine egg yolks, lemon juice, mustard and cayenne. Blend the yolk mixture on high speed for about 30 seconds, or until smooth and pale yellow in colour.
  3. Reduce the blender speed to low and, with the blender still running, slowly pour in the butter in a thin stream, until all of the butter has been incorporated.
  4. Run the blender for another 2-3 minutes once all of the butter has been added, to ensure the sauce is completely emulsified. If the sauce looks too thick, add more lemon juice, 1 tbsp at a time, until it loosens up to the desired consistency. Season with salt and pepper to taste.
Prepare the Waffles:
  1. In a large mixing bowl, sift together flour, sugar, baking powder and salt.
  2. In a separate bowl, whisk together buttermilk, olive oil, eggs and lemon thyme. Pour into the bowl of dry ingredients, and mix thoroughly until the batter is smooth and free of lumps. Let stand for 5 minutes.
  3. Meanwhile, preheat waffle iron. Once the waffle iron reaches the desired temperature, scoop ½ cup of batter into the centre of the waffle plate, and smooth out into an even layer using a heat-proof spatula. Close waffle iron, and cook the waffle to desired degree of crispness. Repeat until you have a total of six waffles.
  4. Transfer the finished waffles to a baking sheet and keep warm in a 200F oven while you poach the eggs.
Poach the Eggs:
  1. Fill a large pot with 3-4″ of water, and stir in the vinegar. Bring to a simmer over high heat, then reduce the heat to low. (Do not let the water reach a full rolling boil – you want it to be at a bare simmer for the next step)
  2. Working with one egg at a time, crack an egg into a small ramekin, then gently slide the egg into the hot water. Use a spatula or slotted spoon to gently nudge the egg back into shape as it sets. Repeat the process with a second egg. Cook both eggs for 3-4 minutes, or until whites are set and yolk is still slightly wobbly. Repeat with remaining eggs, poaching no more than two at a time (any more than this will throw off the timing).
  3. Note: This step can be done in advance if poaching a dozen eggs feels too daunting – simply plunge the finished eggs into an ice water bath, then reheat in boiling water for 20-30 seconds when ready to serve.
Assemble the Bennies:
  1. Place a waffle in the centre of a dinner plate, and arrange two or three slices of ham over the top. Top the ham with two poached eggs, then ladle a generous amount of
  2. Hollandaise sauce overtop. Finish with a dusting of paprika or a sprinkling of snipped chives. Repeat with five more waffles to make a total of six servings.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/canadian-tire-kitchen-crew-waffle-eggs-benedict/