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YIELDS:

2 servings

PREP TIME:

0 hours 5 mins

COOK TIME:

0 hours 10 mins

TOTAL TIME:

0 hours 15 mins

ingredients

2 Eggs

1 Tbsp. White Vinegar

2 St. Pierre Brioche Waffles

2 Slices of Canadian ham

1 Tbsp. Fresh dill, chopped (optional)

BLENDER SAUCE

1 Extra Large egg yolk

1 1/2 Tsp. Fresh lemon juice

Pinch cayenne pepper

1/2 Tsp. Kosher salt

1/2 Stick unsalted butter (4 Tbsp.)

Splash of hot tap water (if needed)

DIRECTIONS

1. Turn on the oven’s broiler. Place the two waffles on a baking sheet, along with the two slices of Canadian ham and heat under the broiler for a minute on each side to warm through and lightly toast the waffle and brown the ham. Meanwhile, bring a pot of water on the stove to a simmer.
2. Add your 1/2 stick of butter to a small pot on the stove and heat until completely melted and really hot.
3. Make your hollandaise sauce. Add the egg yolk, lemon juice and cayenne to a blender. Pulse a few times until mixed. Slowly add in the melted butter until completely emulsified. If it is too thick, add a splash of hot tap water. Taste. Add the salt and/or pepper if needed.
4. You can keep the sauce warm by putting it in a small bowl set over a pot of simmering water until ready to use OR use immediately once made.
5. In the simmering pot of water, add a tablespoon of white vinegar. Crack one egg as a time into a small dish and gently add to the water. Stir the water around the egg to keep the egg white with the egg. Do this with both eggs. Cook for 2-3 minutes depending on the size of the eggs and the softness of the yolk desired. You want the center soft so when you cut into the egg, the warm yolk flows over the ham and waffle. When cooked, remove the eggs with a slotted spoon, letting excess water drip off. Gently place eggs on a paper towel lined plate to drain for a few seconds then complete your dish.
6. To assemble your dish, place one waffle on a plate and top with a slice of the Canadian ham. Top with the poached egg, spoon on the sauce and sprinkle with the chopped dill. Enjoy.

NOTE: This recipe sounded like it would work in my head but it came out so much better than that…LOL.  The St. Pierre Brioche Waffle is sweet and almost cake like.  There are little pieces of pearl sugar in the dough so I just knew it would work with something savory.  The salt from the ham and the little kick of cayenne pepper in the hollandaise sauce really add balance.  A few fresh herbs on top brought the whole thing together in a way that I wasn’t expecting.  Really a tasty dish.

If you haven’t made blender hollandaise sauce before, I’m about to rock your world.  You will never go back to all that “whipping over a hot water bath on the stove” routine…so much work!  I was introduced to this method years ago and I swear, this is one of those great secrets chefs don’t want you to know.  Whipping up the sauce in your blender and letting the heat of the blender combined with the heat of the butter “cook” your egg yolks is genius.  The only thing that I started doing was using room temperature eggs to help that “cooking” process along.  So, to get perfectly made blender hollandaise sauce, just follow these five steps:

  •  Use room temperature egg yolks.
  • Make sure your butter is completely melted and really hot.
  • Let the blender mix the egg butter mixture for a solid minute.
  • A pinch of cayenne or a dash of Sriracha can really add an interesting note to the dish, cut through the creaminess of the eggs, and add the slightest kick to your eggs without being “hot”.  Add it.
  • Make sure you serve your sauce really hot over the eggs for the perfect bite.

This recipe is a nice play on the traditional English Muffin version of Eggs Benedict.  I’d give it a try.  Serve this with your choice of a Bloody Mary or Mimosa and you have the makings of the perfect brunch.  If you like this recipe, be sure to see my other brunch recipes here.  Better yet, sign up for my newsletters and get recipes sent right to your mailbox.

 

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