Potato Waffle Eggs Benedict
A delicious twist on the classic Eggs Benedict, using potato waffles instead of English muffins. The waffles add a crispy texture that pairs perfectly with the creamy hollandaise sauce and soft poached eggs.
Ingredients - Serves 4
- Chives - For garnish
- Salt and pepper - To taste
- Cayenne pepper - 1/4 teaspoon
- Lemon juice - 1 tablespoon
- Butter - 1/2 cup, melted
- Canadian bacon - 8 slices
- White vinegar - 1 tablespoon
- Eggs - 8
- Potatoes - 2 large, peeled and grated
Let's Get Started
- Preheat your waffle iron and grease it well.
- Squeeze out any excess moisture from the grated potatoes and season with salt and pepper.
- Press the grated potatoes into the waffle iron and cook until golden and crispy.
- While the waffles are cooking, poach the eggs in a pot of simmering water with the vinegar.
- Cook the Canadian bacon in a skillet until browned.
- For the hollandaise sauce, whisk together the egg yolks, lemon juice, and cayenne pepper. Slowly whisk in the melted butter until the sauce is thick and creamy.
- To assemble, place a potato waffle on a plate, top with Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce.
- Garnish with chives and serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 500
- Fat: 30g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
