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Eggs Benedict with Blender Hollandaise & Waffles

An easy eggs benedict recipe that uses store bought brioche waffles and a blender Hollandaise sauce for a fast and delicious brunch.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Brunch
Cuisine General
Servings 2 Served
Calories 7 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 Eggs
  • 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)


  • 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.
  • Add your 1/2 stick of butter to a small pot on the stove and heat until completely melted and really hot.
  • 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.
  • 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.
  • 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.
  • 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.


Calories: 7kcalCarbohydrates: 1gProtein: 0.1gFat: 0.3gSaturated Fat: 0.2gCholesterol: 0.1mgSodium: 479mgPotassium: 3mgSugar: 1gVitamin A: 3IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg
Keyword breakfast, brunch
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