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Eggs Benedict Waffle Sandwiches

Oxmoor House
Hands-on time 24 mins
Total time 32 mins
Yield Serves 6 (serving size: 1 sandwich)
Two breakfast classics merge in this dish, perfect for weekend brunch or a light dinner. Toss any leftover hollandaise sauce; because it is made with egg yolks, it doesn't keep well.


  • 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

Nutrition Information

  • calories 257
  • fat 15.5 g
  • satfat 5.8 g
  • monofat 5.6 g
  • polyfat 2.2 g
  • protein 14.4 g
  • carbohydrate 17 g
  • fiber 3.9 g
  • cholesterol 292 mg
  • iron 1.9 mg
  • sodium 654 mg
  • calcium 52 mg

How to Make It

  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.

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