2013 has been the year of eggs benedict for me. I had stayed away from hollandaise for years because the first time I tried it, it was really bad. It had a funny aftertaste and I thought that it just wasn’t for me. Although I saved myself some calories over the years, I’m glad eggs benedict is back in my life.
There’s a brunch place near my home that serves an incredible smoked salmon eggs benedict. The salmon is dry-smoked and flaky under a thick blanket of hollandaise. The eggs benedict I had last summer in Big Sur at Deetjen’s is probably the best eggs benedict in the world. I can’t confirm since I haven’t had all the eggs benedict in the world, but I’m pretty sure it’s the best. Of course, it was time for me to make eggs benedict at home. And put it on a waffle.
I haven’t tried making my own English muffins, but waffle eggs benedict sounded pretty cute to me. There are a few elements to the recipe, but don’t let that scare you. Get all your ingredients ready before you start waffling, blending and poaching. It actually goes pretty fast.
I made some easy buttermilk waffles and kept them in the oven on warm while I made 2-minute hollandaise. I poached a couple of eggs, sliced the avocado and pretty soon I had a fancy breakfast at home without the expense and wait for brunch. Bonus: I was still in my pajamas. I had avocado on my Deetjen’s eggs benedict and it was a revelation. Adding avocado to your waffle eggs benedict gives you a hearty vegetarian version. Feel free to add Canadian bacon or smoked salmon instead of (or in addition to) the avocado, but definitely go for the waffle.