Eggs Benedict Waffle Sandwiches

  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.

hollandaise, unsalted butter, cold water, egg yolks, lemon juice, salt, remaining ingredients, thin, eggs, cooking spray, deli ham, freshly ground black pepper

Taken from www.myrecipes.com/recipe/eggs-benedict-waffle-sandwiches (may not work)

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