Belgian Waffle Benedict with Roasted Tomatoes
Serves: depends on waffle size, approx 5-6
- 1¾ cups/270g plain/all purpose flour
- 1 tablespoon/15g baking powder
- 2 tablespoons/30g sugar
- ½ teaspoon salt
- 3 large eggs, separated
- 8 tablespoons butter/113g
- 1½ cups/355g milk
- 6 plum tomatoes, sliced, seeds removed
- 3 tablespoons olive oil
- ½ teaspoon dried Italian herbs or fresh herbs
- 4 garlic cloves, sliced
- 1 teaspoon sea salt
- 3 egg yolks
- 1½ tablespoons water
- 8 tablespoons/113g butter, melted and kept warm
- 2 tablespoons parsley, chopped fine
- pinch salt
- 5 organic eggs, poached or fried
- Sift into a large bowl, the flour, baking powder, salt and sugar.
- In another bowl, mix together milk, egg yolks and melted butter.
- In a stand mixer or with a handheld, mix the egg whites until stiff peaks form.
- Add the egg milk mixture to the flour mixture and mix to blend.
- Add the whipped egg whites and fold in.
- Some egg white can be visible and you don't want to over mix and deflate the mixture.
- In a preheated waffle maker, spray non stick spray and then ladle in batter according to your waffle maker instructions.
- Mine is a Belgian waffle maker and it makes 6 and ½ inch waffles.
- I used about a cup of batter to fill the waffle maker and got 5 waffles.
- Once all the waffles are made, keep them warm in the oven on low heat or on warm setting.
- Lay the tomato slices onto a baking sheet or roasting dish/tin.
- Drizzle olive oil all over and then sprinkle the herbs and sea salt, and scatter the garlic slices all aorund.
- Bake in a preheated 400℉/200℃ oven for 30 minutes.
- Once done, remove from the oven and keep warm until ready to assemble the benedicts.
- Assemble a double boiler.
- In the top bowl of the double boiler, add the egg yolks and water and whisk until light and foamy.
- Put the bowl on top of the boiler and on gently simmering water, whisk the egg yolks.
- By hand, it took me 3 minutes to get the yolks nice and thick.
- Pull the bowl off the heat, and slowly add the warm, melted butter in a steady stream whisking continuously.
- Add the parsley and some salt to taste.
- Keep the Hollandaise warm on the boiler (turn off heat)
- If at any time the Hollandaise separates or gets to thick and cold, just add drops of warm water and whisk.
- It should get back to a drizzling consistency.
- This makes about 1 cup and should be enough for 5 waffle benedicts.
- When you are ready to serve, poach or fry the eggs.
- To assemble, lay a waffle down on a plate, arrange a few slices of roasted tomatoes, add a fried egg on top and finish off by drizzling some Hollandaise on top.
- I only used a half a waffle for my plate, but you can use one whole depending once again on the size and shape of your waffles.
How many waffles you get will depend on your waffle maker. If you only have a regular waffle maker, you can still use this recipe, and once again yield will depend on the size of your waffle maker. 1 cup of Hollandaise sauce should be enough for 5 waffles. You only need a drizzle of the rich sauce.