Benedict Waffle with Ham & Hollandaise Sauce


A refined take on the breakfast waffle, this easy waffle meal oozes #JustDelicious flavour.


8 slices Eskort Mini Picnic Ham

250ml (1c) cherry tomatoes, charred

4 poached eggs

1 handful baby spinach

Hollandaise sauce

6 egg yolks

250ml (1c) butter

juice & zest of 1 lemon

15ml (1T) boiling water

salt and pepper


500ml (2c) cake flour

30ml (2T) brown sugar

5ml (1t) baking powder

pinch of salt

375ml (1½c) buttermilk

5 eggs

5ml (1t) vanilla

125ml (½c) butter, melted


Hollandaise sauce

  • Place all the ingredients in a mixing bowl over a pot of boiling water and whisk together until a thick, smooth sauce forms. Keep aside.


  • In a large mixing bowl, combine the flour, sugar, baking powder and salt.
  • In another bowl, combine the buttermilk, eggs, vanilla and melted butter. Pour the buttermilk mixture into the flour mixture and whisk until smooth.
  • Cook the batter in a greased waffle iron until golden and slightly crispy.
  • Serve the charred cherry tomatoes and slices of ham on the waffles. Top with a poached egg and Hollandaise sauce and garnish with baby spinach.

TIP: Use store-bought waffles to save time. Brush them with butter and lightly toast them in a hot pan before serving.

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