Waffle Eggs Benedict with Avocado
Waffle recipe adapted from King Arthur Flour, Hollandaise recipe from Serious Eats, makes 4 waffle eggs Benedict or 6 buttermilk waffles plus 1 cup of hollandaise
This hollandaise technique requires an immersion blender. Recipe from Dulanotes.com
INGREDIENTS
BUTTERMILK WAFFLES
4 tablespoons unsalted butter, melted and cooled
1 cup buttermilk
1 large egg
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
QUICK AND EASY HOLLANDAISE
1 egg yolk
1 teaspoon water
1 teaspoon freshly squeezed lemon juice
sea salt
1 stick unsalted butter, melted and hot
good pinch cayenne pepper
POACHED EGGS
1 teaspoon white or rice wine vinegar
4 large eggs
1 RIPE AVOCADO
INSTRUCTIONS
BUTTERMILK WAFFLES
Preheat oven to 200 degrees F.
In a medium bowl, whisk the melted butter, buttermilk and eggs. In another bowl or a large pyrex measuring cup, whisk together the flour, baking powder, baking soda and salt. Combine the wet and dry ingredients until just mixed. Do not overmix. Lumps are ok, just make sure the flour is incorporated.
Heat your waffle iron up. Use nonstick spray or glide a pat of butter on the edge of a butter knife to grease the waffle iron. Add a small mound of waffle batter to the center of each waffle slot. (Aim for irregular look.) Close waffle iron and cook for 3-5 minutes or until the iron stops steaming and waffles are golden brown.
Place cooked waffles on a rimmed baking sheet and keep warm in the oven while you make the rest of the eggs Benedict.
QUICK AND EASY HOLLANDAISE
In a wide mouthed 2 cup mason jar, add the egg yolk, water, lemon juice, a good pinch of sea salt and a a good pinch of cayenne pepper. Mix it up with a fork.
Melt the butter in a saucepan over high heat, swirling, until the foaming subsides. Transfer to a measuring cup with a spout.
Place the head of an immersion blender into the bottom of the cup with the yolk mixture and turn it on high. With the blender constantly running, slowly pour in a steady stream of hot butter into the cup. Do not be hesitant at first or the hot butter won’t reach the egg fast enough to cook it and your sauce will not thicken. Continue pouring in a thin, steady stream until all of the butter is added. Leave out any butter solids that settled at the bottom of the measuring cup. Sauce should be thick and creamy. If too thick, thin with a teaspoon or so of warm water. If the sauce separated or did not thicken, start over.
Serve immediately or transfer to a small lidded pot in a warm place up to an hour before serving. It must be used within an hour or so.
PERFECT POACHED EGGS
In a large, wide pot bring 2 inches or so of water to just under boiling. You want a few bubbles, but not a rolling boil. Add the vinegar.
Have a large plate with folded paper towel on it ready to go.
Crack eggs into 4 separate small bowls (or one at a time into the same small bowl) and gently dip the edge of the bowl into the hot water and slowly slide the egg into the water. Continue with all four eggs and set a timer for 3 minutes. Using a slotted spoon, gently encourage the whites around the yolk with a gentle sweeping motion in the water. Using the spoon or a silicone spatula, make sure the eggs do not stick to the bottom of the pan after 2 minutes or when the egg starts to set.
After 3 minutes, quickly and carefully lift each poached egg out with the slotted spoon and rest the bottom of the spoon on the paper towel to drain excess water. You can cut any excess whites from around the poached eggs off, if you want to keep things pretty. Transfer eggs to another plate (eggs put directly on the paper towel will leave impressions on the egg) and continue to lift and drain each egg. Eggs can be dropped back in the hot water for 30 seconds to warm if they become cold at any time.
To assemble the waffle eggs benedict with avocado, place a waffle on the plate, top with 3 slices of avocado, add a poached egg and a spoonful of hollandaise.
Add torn or chopped parsley, if you wish, and serve immediately.
Optional: add Canadian bacon or ham
next ingredient: peppercorns
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