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Eggs Benedict with waffles!

11 years ago

I was inspired by you all and wanted to try something today. Ann, with her new waffle adventure was the primary source of inspiration... Ssommerville mentioned eggs benedict with savory waffles in that thread. I made regular breakfast style waffles instead of savory, but I enjoy sweet and savory together. The tip about the cookie sheet under the waffle iron really helped.

I've only made hollandaise sauce twice before. The first time, I scrambled the eggs because I didn't know what I was doing. The second time, I used a blender recipe and it turned out well, but I felt like it was cheating. Today, with the help of a double boiler (wink to Cathy, who probably recognizes every pan in the picture), I was able to make it successfully.

I'd just made a ham a few days ago, so I used the leftovers instead of Canadian bacon... and with sweet waffles instead of English muffins, this has about as much in common with true eggs benedict as a vintage Sunbeam mixmaster does with a 7 dollar plastic Rival hand mixer... but still, the results were delicious and the process was fun.

Thank you all for inspiring me!

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Comments (11)

mustangs81
11 years ago
Bobby, You also are an inspiration! I'm happy to see that the pots, etc found a good home. Is that an adopted Pyrex bowl I see?

Love ya' big guy.
TobyT
11 years ago
Oh my VF - that is going on my breakfast list! Genius! You could even dice the ham and bake it in the waffles for a twist, although it looks perfect just the way it is.
Jane
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If you want to make something homemade for your Eggs Benedict, here's a recipe for English Muffin bread that's really good (and easy, no kneading!). Becky * Exported from MasterCook * English Muffin Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Tested and Approved Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 package FLEISCHMANN'S RapidRise Yeast 2 teaspoons sugar 1 teaspoon salt 1/8 teaspoon baking soda 1 cup milk (120 to 130Ã¸F) 1/4 cup water (120 to 130Ã¸F) Cornmeal In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, salt and baking soda; stir in milk and water. Stir in remaining flour to make soft dough. Grease 8 1/2- x 4 1/2- inch loaf pan; sprinkle with cornmeal. Place dough in prepared pan; sprinkle with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400Ã¸F 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed. - - - - - - - - - - - - - - - - - - - NOTES : For Cinnamon-Pecan English Muffin Bread: Add 1/3 cup toasted chopped pecans and 3/4 teaspoon SPICE ISLANDS Ground Cinnamon along with flour; proceed as directed with recipe. Slice and toast. Drizzle with honey, if desired. Here is a link that might be useful: Fleischmann's Yeast Website
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RECIPE: Reduced-Fat Waffles
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My wife and I began making a lot of low-fat, fat-free and sugar-free substitutions in our diets after my doctor told me to lose some weight and her lab tests revealed blood sugar levels bordering on adult onset diabetes. One thing we just couldn't give up were waffles on the weekend, so I went over my traditional recipe using biscuit and baking mix, and made a few changes that cut down the fat while still producing a satisfying waffle. This and all the other changes must be working because her uncle hadn't seen me between Easter and Mother's Day, and he wanted to know how I had lost so much weight. In place of butter and regular syrups, we have these with Shedd's Country Crock Calcium Enriched Spread. Cathy sweetens her waffles with a sugar-free syrup and I pour on half-calorie syrup. I haven't tried to make these in a waffle baker with uncoated grids, so these changes might not work if your waffle iron doesn't have non-stick coated grids. Reduced-Fat Waffles 1 egg 1/3 cup (heaping) non-fat dry milk 1 1/3 cup water 1 tablespoon vegetable oil 2 cups biscuit and baking mix (store brands work fine and save money :) ) Plug in and preheat the waffle baker (non-stick grids recommended). Separate the egg and beat the egg white in a small, clean glass mixing bowl to the stiff peak stage. Beat the egg yolk, non-fat dry milk and water until frothy in a 4- or 8-cup glass measuring cup. Add the biscuit and baking mix and the vegetable oil and beat until fairly smooth. Fold in the beaten egg white until the batter takes on a slightly lumpy appearance. DON'T stir it smooth. Let stand 5 minutes. Dribble the batter in a constantly moving stream onto the bottom grid of the preheated waffle baker until the grid is completely covered. Close and bake 5 minutes. Remove carefully and serve bottom-side up for best presentation.
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I should have done this in my original post to save you guys the trouble of going in search of the recipe: Originally Posted by Glenda: Eggs benedict casserole 6 English muffins 10-12 ounces Canadian bacon ^^I buy the pkg ham cubes 8 large eggs 2 cups milk 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just use Knorr) Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings.
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That got me all choked up and the groan-o-meter wants overtime pay HAHAHA!!!
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sooz
11 years ago
Bobby, how totally awesome!!!! Thanks for sharing the photos and the delicious "money shot!"

Smiles,
Sooz
lsr2002
11 years ago
All the photos, but especially the final shot of your plate, look wonderful.

I know it was delicious.

Lee
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
It is obvious that is a very delicious eggs Benedict.

If you were to put that in front of me, I would suck it up in a second like a Riccar Tandem vacuum cleaner.

dcarch
annie1992
11 years ago
Bobby, that looks completely delicious, I don't care if it's "authentic" or not.

I have a Pyrex bowl just like that. Two of them, in fact, one is very big, one looks to be about that size. I've had them for years, I love them!

Annie
vacuumfreak
Original Author
11 years ago
Thanks guys... It really was good. Cathy, I imagine that is an adopted Pyrex bowl because before some cooking philanthropist gave it to me a few weeks ago, I was mixing everything in the Kitchen Aid bowl :o) Even the tool that I used the flip the ham came from you... years ago you gave me that Kuhn Rikon flipper thingy at the Florida get together and I use it all the time...

Annie, they are great bowls... I got 4 with lids in various sizes and one of them is pretty big.

Putting ham in the waffles is a great suggestion. I think sausage would be a nice addition too for regular breakfast waffles, but maybe not eggs benedict.
User
11 years ago
Bobby, what a great idea. I love the idea of using a waffle instead of an English muffin. Your Benedict looks perfect.

~Ann
compumom
11 years ago
YUM, YUM!! Great inspiration, it makes me almost wish that i had a waffle maker!

I'm glad that you're putting Cathy's goodies to work!
sally2_gw
11 years ago
Bobby, I always enjoy reading your posts. It looks and sounds like you had a good time making the Eggs Benedict, and eating it, too. your photos are great. Thanks for sharing.

Sally
artsyshell
11 years ago
Looks fabulous! Nice job on the hollandaise!

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