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Waffles Benedict

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Waffles Benedict - Our delicious take on a breakfast favorite!

Buttermilk Waffles
 4.75 oz All Purpose Flour
 4.75 oz Whole Wheat Flour
 ½ tsp Baking Soda
 1 tsp Baking Powder
 1 tsp Salt
 3 tbsp Brown Sugar
 3 Beaten Eggs
 4 oz Melted Butter
 16 oz Buttermilk - at room temperature
Hollandaise Sauce
 1 stick Salted Butter
 1 tbsp Lemon Juice
 2 Egg Yolks
 1 tsp Salt - to taste
 8 Eggs
 Chopped Chives for Garnish
Buttermilk Waffles

Use a scale to measure all of the dry ingredients and put them in a bowl.


Whisk melted butter and eggs together in a large bowl, then add the buttermilk.


Add in the dry ingredients and gently fold together until combined.


Let mixture rest for 15 minutes.


Our waffle iron takes about 1 cup of batter per waffle, but look at the instructions for your specific waffle iron and adjust as needed. We cook ours on high to get a crispy, dark waffle.

Hollandaise Sauce

Slowly melt the butter. This is done slowly to not allow the butter to separate. We do this using about 10 second shots in the microwave.


Wisk the lemon juice and egg yolks in a bowl.


Very slowly, add the butter to the lemon juice and egg yolk mixture while actively whisking. The butter will be hot, so you have to add it in gradually to not cook the eggs.


Add the salt to taste (1/4 - 3/4 tsp), and whisk rapidly until opaque.


Cook in the microwave for 10 seconds. This is just a precaution to kill bacteria, DO NOT COOK THE SAUCE.


Cook two eggs Sunny-Side-Up seasoned with a little bit of salt and pepper per person.

Building Your Waffles

Using the waffle as a base, put two eggs and hollandaise sauce on each then garnish with chopped chives.


If you like meat, you can add bacon under the eggs when building your Waffle Benedict. Steven Michael used turkey bacon on his and it was delicious! Make sure to throw it in early enough so it's done when everything else is.

Nutrition Facts

Servings 0