Waffles Egg Benedict

I had made maple bacon waffles not long ago and frozen a couple extra, so I figured: bread/carb, ham product–why not make an alternative eggs benedict?! I’ve been wanting to try and make hollandaise sauce. So I’ll share that recipe from Serious Eats here as well as The Kitchn’s tips for poaching eggs.

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Hollandaise

  • 1 egg yolk (about 35 grams)
  • 1 teaspoon water (about 5 grams)
  • 1 teaspoon lemon juice from 1 lemon (about 5 grams)
  • Kosher salt
  • 1 stick butter (8 tablespoons, about 112 grams)
  • Pinch cayenne pepper or hot sauce (if desired)
  1. Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
  2. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated.

Poaching Eggs

1. Boil the water. Bring a pot of water to a boil.

2. Make a hole in the eggshell with the pin. Use a pin to make a small hole in the eggshell. This will release any air that’s in the egg, which could otherwise cause it to crack. And don’t worry, the hole is small enough that nothing will come out.

3. Boil the egg for 10 seconds. Place the whole egg (still in the shell) in the boiling water for exactly 10 seconds. Remove the egg from the water, and lower the heat to bring the water to a simmer. Boiling the egg helps it to retain its shape once it’s cracked and poured into simmering water later.

4. Poach the egg. Once the egg is cool enough to handle (this should take just a few seconds), poach the egg as you normally would, by cracking the egg into gently simmering water.

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