0 hours 10 mins
1 Tbsp. White Vinegar
2 St. Pierre Brioche Waffles
2 Slices of Canadian ham
1 Tbsp. Fresh dill, chopped (optional)
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)
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.