Ham and Poached Egg Waffles with Béarnaise Sauce

Name: Ham and Poached Egg Waffles with Béarnaise Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups all-purpose flour (spooned and levelled); 2 tsp baking powder; 1 tsp salt; 2 tbsp sugar; 2 large eggs (separated); 1 3/4 cups milk (room temperature); 1/2 cup unsalted butter (melted); 1 cup cooked ham (diced); 4 large eggs (fresh); 1/4 cup white wine vinegar; 1/4 cup white wine; 2 tbsp shallots (finely chopped); 1 tbsp fresh tarragon (chopped); 3 large egg yolks; 1/2 cup unsalted butter (melted); to taste salt and white pepper

50 min 4 servings Medium

All Recipes

Ham and Poached Egg Waffles with Béarnaise Sauce

Indulge in savoury waffles topped with ham, poached eggs, and a rich Béarnaise sauce for a decadent breakfast or brunch.

Prep

30 min

Cook

20 min

Total

50 min

Servings

Difficulty

Medium

Savoury waffles are a delightful twist on the traditional sweet breakfast treat. Combining the fluffy texture of waffles with the rich flavours of ham, poached eggs, and Béarnaise sauce, this dish is sure to impress your taste buds. Ideal for a luxurious weekend breakfast or brunch, these Ham and Poached Egg Waffles with Béarnaise Sauce offer a restaurant-quality experience in the comfort of your own home. The creamy, tangy Béarnaise sauce perfectly complements the salty ham and runny poached eggs, creating a harmonious balance of flavours.

Ingredients

Servings

Waffles

Poached Eggs

Béarnaise Sauce

Instructions

Prepare the waffle batter

In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, beat the egg yolks and mix in the milk and melted butter. Combine the wet and dry ingredients, then fold in the diced ham.

Pro tip: Do not overmix the batter to keep the waffles light and fluffy.

Beat egg whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the waffle batter.

Pro tip: Folding in the egg whites will add volume and lightness to the waffles.

Cook the waffles

Preheat your waffle iron according to the manufacturer's instructions. Pour the batter into the waffle iron, spreading it evenly. Cook until golden brown and crispy, about 5-7 minutes per batch.

Pro tip: Keep cooked waffles warm in a low oven while you finish cooking the rest.

Poach the eggs

Bring a large pot of water to a simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

Pro tip: Use fresh, cold eggs for the best poaching results.

Prepare Béarnaise sauce base

In a small saucepan, combine the vinegar, wine, shallots, and half of the tarragon. Simmer until reduced by half. Strain and let cool slightly.

Pro tip: Reducing the vinegar adds depth to the sauce.

Finish the Béarnaise sauce

In a heatproof bowl, whisk the egg yolks with the reduced vinegar mixture over a pot of simmering water. Slowly whisk in the melted butter until the sauce is thick and creamy. Add the remaining tarragon and season with salt and white pepper.

Pro tip: Be careful not to overheat the egg yolks to prevent curdling.

Assemble the dish

Place a waffle on each plate, top with a slice of ham, a poached egg, and drizzle with Béarnaise sauce. Serve immediately.

Pro tip: Garnish with extra tarragon or chives for a fresh touch.

💡

Tips & Tricks

<ul><li>Ensure your eggs are fresh and cold for perfect poaching.</li><li>Use a waffle iron for crispy, golden waffles.</li><li>Prepare the Béarnaise sauce just before serving for optimal flavour.</li><li>Keep the poached eggs warm in a bowl of hot water if needed.</li></ul>

Serving Suggestions

Serve these savoury waffles immediately for the best experience, paired with a fresh green salad or sautéed spinach for added greenery. The dish can be made-ahead by preparing the waffles and Béarnaise sauce in advance and reheating them gently before serving. Store any leftover waffles in an airtight container in the fridge for up to two days. Reheat them in the oven to maintain their crispiness. Unfortunately, poached eggs are best made fresh, so plan accordingly.