Eggs Benedict On Savory Waffles, from the Williams-Sonoma kitchen Options

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Eggs Benedict on Savory Waffles
In this clever twist on eggs Benedict, savory waffles made from mashed potatoes and Gruyère cheese replace the traditional English muffins. For recipes for Poached Eggs and Hollandaise Sauce, click on the links at right.

2 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 Tbs. sugar
2 eggs
4 Tbs. (1/2 stick) unsalted butter, melted
2 cups milk
1 cup shredded Gruyère cheese
1/2 cup mashed, peeled boiled potato
3 Tbs. chopped fresh chives
Freshly ground pepper, to taste
8 slices ham
8 poached eggs
1 cup hollandaise sauce
Chopped green onions for garnish



Preheat a waffle maker according to the manufacturer’s instructions. Preheat an oven to 200°F.

In a bowl, whisk together the flour, salt, baking powder and sugar. In another bowl, whisk together the eggs, butter and milk until blended. Add the egg mixture to the flour mixture and whisk until combined. Fold in the cheese, potato, chives and pepper just until incorporated.

Cook the waffles according to the manufacturer’s instructions until brown and crisp. Arrange the waffles in a single layer on a baking sheet, cover loosely with aluminum foil and keep warm in the oven while you cook the remaining waffles.

To assemble, place each waffle on a plate. Top with 1 slice ham, 1 poached egg and 2 Tbs. hollandaise sauce. Garnish with green onions. Serves 8.

Williams-Sonoma Kitchen.