This epic brunch is brought to you by the incredible edible egg.
No, it’s not a sponsored post, but it sure uses a bunch of eggs. ha!!!
Eggs in the waffles, eggs in the Hollandaise Sauce, and eggs in the eggs… but it’s all worth it. You’ll just need to set up your own chicken coop before starting. Jk!
Oh and butter too! So much naughty, delicious butter.
I have been thinking about these waffles for months and months. And months.
This waffle-y goodness was just an idea I had in my head as Eggs Benedict is my favorite brunch dish. I couldn’t decide on what to do with the waffle… add cheese? make it spicy? put the Candian Bacon in it? Ultimately, I decided to toss in some everythign bagel seasoning as they are my favorite bagels. So why not combine my favorite carby breakfast on the go with my favorite better wear your fat pants brunch dish?!?!!?
It is indulgent but it’s worth it! And it’s not like you are gonna eat this weekly.
Shoot, I love eggs benedict, but even I can’t do that!
To make these come out great and do it in a way that will not make you loose your mind, I suggest that you first make the waffles and keep them warm and crisp in a warm (200 degree) oven. Then you move on to poaching the eggs. Then you warm and brown the Canadian Bacon while make the Hollandaise sauce. This way you can focus on one thing at a time because if you try to multitask this there is a very good chance that you will burn your waffles or overcook your poached eggs. Both of which would be utterly tragic.
Also, blender Hollandaise Sauce is da.bomb.
I don’t know what my deal is that I often try the conventional way to make Hollandaise by using a double boiler, but let me tell you, that stinks! All too often I flub it up and my sauce separates. And I want to kill people. But with the blender method, it comes out perfectly every time!
Step up your brunch game with this epic Everything Bagel Waffle Eggs Benedict. You really deserve it.
Everything Bagel Waffle Eggs Benedict
Makes 2 servings
For the Waffles
- 3/4 Cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 Cup buttermilk
- 4 Tablespoons butter, melted
- 1 1/2 Tablespoon Everything Bagel Seasoning
For the Poached Eggs
- 1 Tablespoon white vinegar
- 4 eggs
For the Blender Hollandaise Sauce
- 3 egg yolks
- 1/2 Cup butter
- 1-2 Tablespoons lemon juice
4 slices Canadian Bacon
- To make your waffles, start by preheating your waffle iron.
- Whisk the dry ingredients together in a large bowl. Beat the eggs and buttermilk together in a small bowl. Combine the buttermilk and eggs into the flour mixture. Mix lightly with a fork until the flour is moistened. Mix in the melted butter and everything bagel seasoning. The batter should be lumpy.
- Cook in your waffle iron. A really hot iron will produce a better waffle- nice crisp edges! Keep warm in a 200 degree oven while you prepare the rest of your waffles and meal.
- To make the poached eggs, fill a large pot with a few inches of water (3″-4″). Bring o a boil. Add your vinegar. Crack your egg into a small bowl, Stir the water quickly in a circular motion to create a mini tornado in the water. Gently drop the egg in the center of your tornado. Gently stir, if needed, to keep your egg white compact and held together around the yolk. Cook for 2 1/2-3 minutes. Remove with a slotted spoon and place on a paper towel lined plate.
- Cook your Canadian Bacon in a skillet while you prepare your Hollandaise Sauce.
- To the Hollandaise Sauce, place the 3 egg yolks in a blender or food processor. Melt your butter in a small pot or in the microwave, let cool a few minutes. While your eggs are being mixed on a low setting, s-l-o-w-y pour in the melted butter. Add the lemon juice, then mix for another minute. Just prior to serving blend again for 10 seconds.
- It is now time to assemble your eggs benedict! Lay out your waffles, then lay your Canadian Bacon on the waffles. Depending on how warm your eggs are, you can place them right on your bacon, or you can very quickly submerge them in your boiling water again by placing your spoon in the water so the water covers the egg for 5-10 seconds, drain again. Spoon the Hollandaise Sauce on the eggs.