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A poached egg, sliced avocado and tomato sit on top of a waffle that's covered with hollandaise sauce and micro greens.
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California Benny

This version of Eggs Benedict is a delicious breakfast that makes a wonderful presentation.
Prep Time15 minutes
Cook Time15 minutes
Assembly5 minutes
Total Time35 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: brunch, egg
Servings: 4 people

Equipment

  • waffle maker
  • double boiler for the Hollandaise sauce
  • large, shallow pan for the poached eggs

Ingredients

Waffles

  • 2 cups flour
  • 1 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tbsp sugar
  • 1 pinch salt
  • 3 eggs
  • 1 1/2 cup buttermilk

Hollandaise Sauce

  • 4 egg yolks
  • 1 tbsp lemon juice, freshly squeezed
  • 1/2 cup unsalted butter, melted
  • 1 pinch salt
  • 1 pinch cayenne pepper

Waffle Toppings

  • 1 avocado
  • 8 cherry tomatoes
  • 1 bunch micro greens, fresh

Poached Eggs

  • 8 eggs for poaching
  • 1 tbsp red wine vinegar
  • 1 pinch kosher salt
  • freshly ground black pepper

Instructions

Waffles

  • Mix the 7 waffle ingredients well and pour batter into a hot waffle iron. Cook approximately 3 minutes until golden brown.

Hollandaise Sauce

  • Briskly whisk the egg yolks and lemon juice together briskly in the top of a double boiler until the mixture is thickened and doubled in volume. Place the top of the double boiler over its base pan with barely simmering water.
    Continue to whisk rapidly, being careful not to let the eggs get too hot or they will scramble. Slowly drizzle in melted butter and continue to whisk until the sauce is thickened. The mixture should double in volume. Remove from heat; whisk in the salt and cayenne pepper.
    Cover and place in a warm spot until ready for assembling the dish. (If the sauce gets too thick, whisk in a few drops of warm water before serving.)

Waffle Toppings

  • Slice the avocado and cherry tomatoes.

Poached Eggs

  • Bring a large, shallow pan with about 5" of water to a simmer. Add the vinegar and a pinch of salt; this will help the eggs take shape easily.
    Crack each egg into a separate small custard bowl. Gently submerge and tilt each bowl in the water, being careful to gently slide the eggs individually into the water. Make sure the eggs are not touching each other.
    Lower the heat so the water is barely simmering. Cook the eggs for 3-4 minutes. The whites of the eggs will firm up and turn completely white.
    Use a slotted spoon to gingerly remove the eggs, one by one, placing them carefully on a kitchen towel to drain any excess liquid. Season with salt and pepper.

Assemble "California Benny"

  • Place waffles on individual plates. Layer sliced avocado, cherry tomatoes, and 2 poached eggs on top of each waffle. Drizzle Hollandaise sauce over each waffle serving. Sprinkle with fresh micro greens.