Dust off the waffle iron and put it to good use for an enlightened approach to Eggs Benny. This meal is perfect as an elegant, light supper, or a late morning brunch at the cottage – and there’s always a waffle iron hanging around the cottage.
Cornbread Waffles Eggs Benedict
- 1 cup #400 medium ground yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 3 tablespoons melted butter
- 2 tablespoons vegetable oil
- Preheat a two- or four-grid square electric waffle iron.
- Meanwhile, in a medium bowl whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.
- In another bowl, whisk together sour cream, buttermilk, eggs, butter and oil, then gently fold into the cornmeal mixture until completely combined.
- Pour a scant 1/4-cup of batter into the centre of waffle grids, close lid, and cook according to manufacturer’s instructions. Keep waffles warm in a low oven until ready to serve.
Makes approximately 16 three-inch square waffles.
- 5 egg yolks
- 1 cup warm clarified butter
- 2 tablespoons lemon juice
- Kosher salt and freshly cracked pepper
- Place yolks in a metal bowl and set the bowl over half a pot of simmering water. Whisk until thickened (about 3 minutes), moving bowl on and off the heat to ensure yolks do not cook.
- Remove bowl from heat and whisk in a few drops of butter at a time to ensure sauce doesn’t separate, then whisk in lemon juice and season to taste with salt and pepper. Keep sauce warm until ready to serve. Use within 1 hour.
Makes approximately 1 1/2 cups.
- 1 bunch thin asparagus spears, trimmed, spears blanched in simmering water for 2 minutes
- 4 soft poached eggs
- Chopped dill for garnish
- Place a warm waffle on each of 4 plates, add asparagus spears in a single layer, top with poached egg, spoon over hollandaise, garnish with dill and serve immediately.
Deb Rankine is the author of the popular The Fridge Whisperer cookbook series. For tricks-of-the trade and user-friendly recipes, sign up for her delectable monthly newsletter, and follow her blog for mealtime inspiration with “Deb’s Daily Dish”.
Photography, Deb Rankine