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Intimidated by homemade Eggs Benedict? We’ve made it easy thanks to a blender-made hollandaise sauce and step-by-step breakdown of how to prepare perfect poached eggs. Tip: Use frozen waffles instead of making waffles on your own!
Ingredients
US|METRIC
6 SERVINGS
- waffles (Savory)
- 2 cups pancake and waffle mix
- 1/4 tsp. black pepper (ground)
- 3 Tbsp. grated Parmesan cheese
- 3 tsp. salad (perfect pinch, supreme seasoning)
- hollandaise sauce (Easy)
- 8 Tbsp. unsalted butter
- 2 large egg yolks
- 1 Tbsp. fresh lemon juice
- 1/8 tsp. salt
- 2 Tbsp. hot water
- 1/4 tsp. salad (perfect pinch, supreme seasoning)
- eggs (Benny)
- 6 large eggs
- 1 Tbsp. white vinegar
- 12 slices deli ham
- 1 pinch salad (supreme seasoning)
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Directions
- For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding Parmesan cheese, 1 1/2 teaspoons of the Seasoning and black pepper to the batter. (Do not overmix—batter may be slightly lumpy.) Pour about 3/4 cup batter into preheated Belgian waffle iron sprayed generously with no stick cooking spray. Sprinkle evenly with 1/2 teaspoon of the remaining Seasoning. Close waffle iron and cook until golden brown. Repeat with remaining batter to make 3 waffles. Set aside and keep warm.
- Meanwhile, for the Hollandaise Sauce, heat butter in small saucepan until melted and frothy (temperature should reach about 180°F). Place egg yolks, lemon juice and salt in blender container; cover. Blend until frothy, about 10 seconds, scraping down sides as needed. Gradually add hot butter, with machine running. Blend about 1 minute or until sauce is well mixed and thickened. With machine still running, slowly add hot water, 1 tablespoon at a time, until desired consistency is reached. (Sauce should be pourable consistency, but still thick enough to coat the back of a spoon.) Stir in Seasoning. Set aside until ready to serve. Test Kitchen Tip: To keep the Hollandaise Sauce warm, transfer to a liquid measuring cup and place the cup in a warm water bath while poaching the eggs. Whisk before serving.
- To poach eggs, fill large deep saucepan with about 4 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. (Bubbles should just begin to break the surface of the water.) Break 1 egg into a fine mesh sieve. Allow watery part of egg white to drain out, then carefully transfer egg to a liquid measuring cup. Repeat with remaining eggs. Gently stir simmering water in one spot and carefully slide one egg at a time into swirling water, keeping them separate from each other. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken slightly. Carefully remove eggs with slotted spoon. Drain on paper towels.
- To assemble Eggs Benedict, place 1/2 Waffle on each serving plate. Top each waffle with 2 slices of ham and 1 poached egg. Drizzle Hollandaise sauce generously over top. To serve, sprinkle with additional Seasoning, if desired.
- Test Kitchen Tip: To make this recipe even easier, use your favorite frozen waffles! Heat waffles as directed on package then brush with melted butter. Sprinkle each waffle with 1/4 teaspoon Salad Supreme Seasoning, then build your Eggs Benny as directed above.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol390mg130% |
| Sodium910mg38% |
| Potassium260mg7% |
| Protein19g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| Vitamin A20% |
| Vitamin C6% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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