Go Back
+ servings
Waffles and eggs on a plate

Eggs Benedict Waffles

Course Breakfast
Cuisine American
Keyword Breakfast, Eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


For Waffles

  • 3 cups dry waffle mix
  • 2 cups water
  • ½ cup finely chopped deli ham
  • 1 tbsp chopped fresh chives

For Hollandaise

  • 4 egg yolks
  • ½ cup heavy cream
  • 2 tbsp fresh lemon juice
  • ½ cup unsalted butter, melted
  • 8 large eggs, for poaching


For Waffles:

  • Turn on waffle maker and begin to heat. While waffle maker heats, mix the waffle batter. 
  • Mix the dry mix, water, ham, and chives together. 
  • Once the waffle maker is heated, add a cup of the mix to the waffle maker. Close and cook for about 7-8 minutes. Once cooked, remove the waffles from the maker, cover to keep warm, and proceed with remaining mix. 

For Hollandaise Sauce:

  • In a double broiler or metal bowl over simmering water (don’t let bowl touch water), whisk together egg yolks, heavy cream, and lemon juice. Continue whisking until sauce is thick enough to coat back of spoon. 
  • Reduce heat to low. Drizzle in melted butter, whisking constantly. Remove from heat and place in a bowl. Cover the keep warm. 

For Eggs:

  • Once the waffles and sauce are complete cook the eggs. Using the egg cooker, follow the manufacture directions to poach the eggs. The eggs will have about 5 minutes poach leaving a runny yolk. 

To Assemble:

  • Place waffles on a plate. Top with poached eggs and hollandaise sauce. Enjoy!