Eggs Benedict Waffle Sandwiches Recipe

Name: Eggs Benedict Waffle Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hollandaise:; 1/2 cup unsalted butter; 2 tablespoons cold water; 2 large egg yolks; 1 tablespoon fresh lemon juice; 3/8 teaspoon salt, divided; Remaining Ingredients:; 12 thin asparagus spears; 6 large eggs; Cooking spray; 6 ounces shaved lower-sodium deli ham; 6 frozen whole-grain waffles, toasted; 1/2 teaspoon freshly ground black pepper

Servings: persons

Hollandaise:
1/2 cup unsalted butter
2 tablespoons cold water
2 large egg yolks
1 tablespoon fresh lemon juice
3/8 teaspoon salt, divided
Remaining Ingredients:
12 thin asparagus spears
6 large eggs
Cooking spray
6 ounces shaved lower-sodium deli ham
6 frozen whole-grain waffles, toasted
1/2 teaspoon freshly ground black pepper

1
To prepare hollandaise, place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off top with a spoon; discard solids. Slowly pour remaining butter out of pan into a small bowl, leaving remaining solids in pan; discard solids, and set clarified butter aside.
2
Combine 2 tablespoons cold water and egg yolks in a small saucepan, stirring with a whisk until foamy. Place pan over low heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablspoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.
3
Stir lemon juice and 1/8 teaspoon salt into butter mixture, whisking until blended. Remove pan from heat.
4
To prepare sandwich, snap off tough ends of asparagus. Cook asparagus in boiling water to cover 3 minutes. Drain and plunge asparagus into ice water; drain.
5
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes. Remove custard cups from water.
6
Place 1 ounce ham and 1 poached egg on each waffle; sprinkle eggs evenly with remaining 1/4 teaspoon salt. Top each serving with 2 asparagus spears and 1 tablespoon hollandaise. Sprinkle evenly with pepper.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Hollandaise:, 1/2 cup unsalted butter, 2 tablespoons cold water, 2 large egg yolks, and more.

Yes, Eggs Benedict Waffle Sandwiches falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs Benedict Waffle Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions