Bacon Waffle Eggs Benedict

Waffle Benedict with Ham, Hollandaise and Maple Syrup

Serves 4 · Prep: 25 minutes · Cook: 35 minutes · Total: 1 hour

Bacon waffle topped with grilled ham, two poached eggs, hollandaise, and crisp bacon, with maple syrup on the side

The bacon waffles here give eggs Benedict crisp edges and little pockets for the hollandaise. Warm ham and poached eggs go on top, with maple syrup on the side so you can add a little without sweetening the whole plate.

Frozen waffles work too. Toast them until crisp and put the cooked bacon on top instead of mixing it into batter. Get the waffles ready first, then give the eggs your attention.

Ingredients

Bacon waffles

12 slices bacon
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
Neutral oil or nonstick spray, for the waffle iron

Frozen-waffle shortcut

4 large frozen waffles

Blender hollandaise

4 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
Pinch of cayenne pepper, plus more for serving
¾ cup unsalted butter, melted until hot
1 to 2 tablespoons warm water, as needed

Ham, eggs and serving

8 ounces sliced ham
8 large eggs
1 tablespoon distilled white vinegar, optional
Warm maple syrup, for serving

Instructions

1
Cook the bacon
Put the bacon in a large skillet and cook over medium heat until crisp. Transfer it to a paper towel-lined plate. Leave 4 slices whole for serving and finely chop the remaining 8. If you like, replace 2 tablespoons of the melted butter in the waffle batter with strained bacon fat.
2
Make the hollandaise
Put the egg yolks, lemon juice, Dijon, salt, and cayenne in a tall heatproof cup. Blend with an immersion blender for 10 seconds. Keep the blender running and pour in the hot melted butter in a thin, steady stream. Blend until thick and glossy. Add warm water 1 teaspoon at a time if the sauce is too thick to spoon. Cover and keep warm, away from direct heat.
3
Mix the waffle batter
If you are using frozen waffles, skip this step. Heat the waffle iron according to its instructions. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and fold just until no dry flour remains. Fold in the chopped bacon. A few lumps are fine.
4
Cook or toast the waffles
For homemade waffles, lightly oil the waffle iron. Add the amount of batter recommended for your machine and cook until deeply golden and easy to release. For frozen waffles, toast 4 according to the package directions until crisp. Set each finished waffle on a wire rack in a 225°F oven while you prepare the rest. Do not stack them; trapped steam softens the edges.
5
Warm the ham
Wipe out the bacon skillet and set it over medium heat. Cook the ham for 1 to 2 minutes per side, until warmed through and lightly browned at the edges. Keep warm with the waffles.
6
Poach the eggs
Fill a wide saucepan with about 3 inches of water and bring it to a bare simmer. Add the vinegar if using. Crack each egg into a small cup, then slip it gently into the water. Work in batches so the eggs have room. Poach for 3 to 4 minutes, until the whites are set and the yolks are still soft. Lift them out with a slotted spoon and blot the bottoms on a clean towel.
7
Assemble and serve
Set one waffle on each plate. Add the warm ham, 2 poached eggs, and a generous spoonful of hollandaise. Finish with a whole strip of bacon and a pinch of cayenne. Pass the maple syrup at the table so everyone can decide how sweet to make it.

Substitutions and shortcuts

Can I use frozen waffles?

Yes. Use 4 large frozen waffles and toast them until properly crisp. Belgian-style waffles are especially sturdy under the ham and eggs. Serve the bacon on top instead of trying to add it to the waffles.

No buttermilk

Stir 2 tablespoons lemon juice or white vinegar into 2 cups whole milk and let it stand for 5 minutes. The waffles may be a little less tangy, but the batter will still rise well.

Ham and bacon swaps

Canadian bacon can replace the ham. Turkey bacon works in the waffle, though it contributes less fat and smoke. For a meatless version, omit both meats and add sautéed spinach between the waffle and eggs.

Gluten-free waffles

Use an equal amount of a cup-for-cup gluten-free flour blend that contains xanthan gum. Check the bacon, Dijon, and other packaged ingredients if you need the entire plate to be gluten-free.

Prepared hollandaise

About 1 cup prepared hollandaise will cover 4 plates. Warm it gently and thin it with a teaspoon or two of warm water if it is too stiff to settle into the waffle.

Tips for waffles, eggs and hollandaise

Keep the waffles crisp

Cook them until the steam from the waffle iron slows down, then move them to a wire rack. A low oven keeps the first batch warm without turning the underside damp.

Poach the eggs ahead

Poach the eggs up to 1 day ahead and move them straight into ice water. Refrigerate them in the water, then reheat for about 45 seconds in barely simmering water before serving.

Fix thick or split hollandaise

Whisk warm water into a sauce that is merely too thick. If it has split, put 1 teaspoon warm water in a clean cup and slowly blend the broken sauce into it. Keep hollandaise warm, not hot; direct heat scrambles it.

Serve it promptly

Hollandaise and poached eggs are best served as soon as they are ready. Use pasteurized eggs if you are serving someone at higher risk from foodborne illness, and do not leave the finished plate at room temperature for more than 2 hours.

Frequently Asked Questions

What is bacon waffle eggs Benedict?

Bacon waffle eggs Benedict replaces the usual English muffin with a crisp savory waffle containing chopped bacon. Warm ham, poached eggs, and hollandaise go on top, with maple syrup served separately.

Can you make eggs Benedict on waffles instead of English muffins?

Yes. A well-browned waffle is sturdy enough to hold ham, poached eggs, and hollandaise. Keep it on a wire rack after cooking so the underside stays crisp.

How do I keep waffle eggs Benedict from getting soggy?

Cook the waffles until deeply golden, hold them on a wire rack instead of a plate, blot the poached eggs, and add the hollandaise only when you are ready to eat.

Can I make waffle eggs Benedict ahead?

You can cook the bacon and poach the eggs a day ahead. The waffles are best fresh, though they can be reheated in a toaster or 375°F oven. Make the hollandaise shortly before serving.

Why did my hollandaise split?

Hollandaise usually splits because the butter went in too quickly or the sauce became too hot. Blend slowly, keep the sauce away from direct heat, and use the warm-water fix in the tips if it separates.

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