A Life, Lived: Eggs Benedict on Savory Waffles

December 29, 2007

Eggs Benedict on Savory Waffles

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This is my entry for this week's Weekend Herb Blogging round up. The blogging event was started by Kalyn from Kalyn's Kitchen. In order to start the New Year off with a 'bang' Kalyn is hosting the round up herself.

When I asked Paul what he might like for his Christmas breakfast he immediately declared - Eggs Benedict. I think that this must be Paul's favourite breakfast of all times. I wanted to make something a little special since it was Christmas breakfast; this recipe came to mind. I had been wanting to make it for some time but hadn't found the perfect occasion; it seems that I finally had.

This recipe is from Williams Sonoma, I suspect I first saw it in their breakfast cookbook but it is also available on-line. In a clever (and bloody delicious) twist on eggs Benedict, savory waffles made from mashed potatoes and Gruyere cheese replace the traditional English muffins. It was easy to make and the flavour was incredible.

The recipe made far more waffles than we could eat so I froze them for later use, I figure I can just re-crisp them and we can enjoy this great treat all over again!

2 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 Tbs. sugar
2 eggs
4 Tbs. (1/2 stick) unsalted butter, melted
2 cups milk
1 cup shredded Gruyere cheese
1/2 cup mashed, peeled boiled potato
3 Tbs. chopped fresh chives
Freshly ground pepper, to taste
8 slices ham
8 poached eggs
1 cup hollandaise sauce
Chopped green onions for garnish

Preheat a waffle maker according to the manufacturer’s instructions. Preheat an oven to 200°F.

In a bowl, whisk together the flour, salt, baking powder and sugar. In another bowl, whisk together the eggs, butter and milk until blended. Add the egg mixture to the flour mixture and whisk until combined. Fold in the cheese, potato, chives and pepper just until incorporated.

Cook the waffles according to the manufacturer’s instructions until brown and crisp. Arrange the waffles in a single layer on a baking sheet, cover loosely with aluminum foil and keep warm in the oven while you cook the remaining waffles.

To assemble, place each waffle on a plate. Top with 1 slice ham, 1 poached egg and 2 Tbs. hollandaise sauce. Garnish with green onions or more chives. Serves 8.

Chives

One of the key ingredients here are the chives. Luckily chives are readily available in the stores now because with our winters they are one of the first of the herbs to die off (they are also the first harbringer of spring though so I guess I can't complain too bitterly).

This mild-flavored member of the onion family is often considered more of a herb than a vegetable. The fine-textured foliage is chopped and used in soups, stews, salads, and other recipes. The bulb is small and not usually consumed. Chives are also used as a small ornamental. The plants bear purple flowers early in the year, lately these flowers have started popping up in a variety of recipes. I often use them as a garnish.

When harvesting chives from your garden you should be gentle with them - snip them with scissors rtaher thasn hacking at them with a knife. When chopping chives, again I find it easier to snip them with scissors as knives, no matter how sharp, tend to make a mush of them.

Posted at 05:44 PM in Breakfast, Christmas, Cooking, Weekend Herb Blogging | Permalink