Eggs benny is the type of breakfast we think you deserve just because. But if it’s the type of meal you save for when you feel like over indulging, the holiday season is time to throw away your apprehensions of being naughty and just enjoy the nice. In fact, we recommend this recipe to add to your New Year’s Day brunch. A little hair of the dog and a whole lot of creamy, dreamy hollandaise sauce are just what you need to kick off the new year right.
While we say this recipe is perfect for New Year’s Day, we recommend perfecting this recipe a few times before then ? Ok, more like an excuse to enjoy this ridiculously pleasing recipe over and over. What’s unique about our eggs benny recipe? Our Jane (With a Why) traditional homestyle waffles replace a traditional English Muffin. Fluffy on the inside and crunchy on the outside, every bite is egg-straordinary. Layer up your waffles with avocado, back bacon, smoked salmon, roasted tomato, or wilted spinach and of course top with poached eggs and traditional hollandaise sauce.
Waffle Eggs Benny
Equipment
- Waffle Maker/Iron
Ingredients
- 1 cup Lannie Rae Gourmet Pancake & Waffle Mix Jane With a Why Traditional Mix
- 1/2 cup buttermilk (or milk substitute)
- 1 large egg
- 2 tbsp melted butter (or butter substitute)
- 4 egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1/2 cup unsalted butter
- pinch cayenne
- pinch salt
Instructions
- WAFFLES: Preheat waffle maker. In a large bowl, mix together waffle mix, 1 large egg, 1/2 cup buttermilk, and 2 tbsp of melted butter. Whisk together but do not overmix. Allow batter to "rest" for 5 minutes. Proceed to ladle a scoop of batter into your waffle maker and bake based on manufacturer's directions.
- HOLLANDAISE SAUCE: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble! Slowly drizzle in 1/2 cup melted butter and continue to whisk until the sauce is thickened and again, doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use to top your eggs benny. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- POACHED EGGS: Fill a cooking pot half full of water. Add 2 tsps white vinegar to the water and then bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with how many remaining eggs you wish to cook. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
- EGGS BENNY ASSEMBLY: With your waffles as a base, lay your next topping of choice on top. We suggest avocado & roasted tomatoes or bacon or smoked salmon, to name a few. Follow up with an egg and finally a spoon full of hollandaise sauce. Maybe even garnish with fresh parsley, chopped spring onion, or capers.
