My new favourite Eggs Benedict Recipe
by Cathy Kirkham
We love going out for breakfast but after making this new recipe Chez Kirkham may be our go-to restaurant in the morning!
I love savoury waffles and this recipe was easy to make. It can be done ahead of time and re-heated to save time.
We topped the waffles with sauteed spinach, poached eggs, and drizzled them with Sussex Valley Hollandaise sauce (found in our grocery aisle) which is a tasty shortcut to this meltingly good breakfast.
Green Onion Waffles
- 2 cups all purpose flour
- 2 tbsp yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 2 cups Reids Buttermilk
- 2 eggs
- 1 cup finely chopped green onion
- (you can also add 1 cup of grated cheddar cheese)
Mix dry ingredients in a bowl. Whisk the melted butter, buttermilk and eggs together and add to the flour mixture. Stire just until blended, the stir in green onions (and optional cheese if using.)
Preheat waffle maker, lightly grease. Add recommended amount of batter to hot waffle griddle and cook according to manufacturer's instructions, about 4-6 minutes. Remove and plate with sauteed spinach, poached eggs and warm Hollandaise sauce.