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A pairing of TWO CLASSICS – Jul/Aug2016

A pairing of TWO CLASSICS - Jul/Aug2016

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
  1. Preheat a two- or four-grid square electric waffle iron.
  2. Meanwhile, in a medium bowl whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.
  3. In another bowl, whisk together sour cream, buttermilk, eggs, butter and oil, then gently fold into the cornmeal mixture until completely combined.
  4. 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.

Hollandaise Sauce

  • 5 egg yolks
  • 1 cup warm clarified butter
  • 2 tablespoons lemon juice
  • Kosher salt and freshly cracked pepper
  1. 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.
  2. 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.

To Assemble:

  • 1 bunch thin asparagus spears, trimmed, spears blanched in simmering water for 2 minutes
  • 4 soft poached eggs
  • Chopped dill for garnish
  1. 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