In this delicious twist on eggs Florentine, we swap in savory waffles for the traditional English muffins. Fresh parsley lends color and flavor to the hollandaise sauce, which is quick to make using an immersion blender.
Recipe courtesy of Williams-Sonoma
- For the waffles:
- 3 eggs, separated
- 1 1/2 cups buttermilk
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- For the herbed hollandaise sauce:
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 cup packed fresh flat-leaf parsley leaves
- 8 tablespoons (1 stick) unsalted butter, melted and kept very warm
- 1/2 teaspoon kosher salt
- 1 lb. baby spinach, wilted
- 8 slices Canadian bacon, warmed
- 8 fried or poached eggs
- 1 To make the waffles, have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer’s instructions.
- 2 In a large bowl, whisk together the egg yolks, buttermilk and butter. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
- 3 In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the whites into the batter, then fold in the remaining whites. Cook the waffles according to the manufacturer’s instructions. Transfer to a baking sheet and keep warm in the oven.
- 4 To make the hollandaise sauce, place the egg yolks, lemon juice and parsley in a small, deep bowl. Using an immersion blender, pulse several times until smooth. With the blender running, add the butter in a slow, steady stream and process until smooth. There will still be flecks of parsley. Stir in the salt.
- 5 Place 1 waffle on each plate. Top each with some of the wilted spinach, 1 Canadian bacon slice and 1 egg. Drizzle with the hollandaise sauce and serve immediately.