Waffle Eggs Benedict

Instructions

1. 1

   Start by making the hollandaise sauce: In a double boiler or heatproof bowl over simmering water, whisk egg yolks and lemon juice together until light and slightly thickened

2. 2

   Slowly drizzle in melted butter while continuously whisking until sauce is thick and creamy. Season with cayenne pepper, salt, and pepper. Keep warm over low heat

3. 3

   Toast waffles according to package directions until golden and crispy. Keep warm in a 95°C (200°F) oven

4. 4

   Heat a skillet over medium heat and cook Canadian bacon slices for 2-3 minutes per side until heated through and slightly crispy on edges

5. 5

   For poached eggs: Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add white vinegar

6. 6

   Create a gentle whirlpool in the water with a spoon, then carefully drop each egg into the center. Poach for 3-4 minutes for runny yolks

7. 7

   Remove eggs with a slotted spoon and drain on paper towels

8. 8

   To assemble: Place 2 waffle halves on each plate, top each with a slice of Canadian bacon and a poached egg

9. 9

   Generously spoon hollandaise sauce over each egg and garnish with chopped chives

10. 10

    Serve immediately while everything is still warm