Waffles Benedict

Prep Time:  10 minutes

Total Time:  20 minutes
Yield:  1 serving


  • 1 Sheila Moore’s Gourmet Recipes Beet Waffle
  • 1 egg
  • water
  • 1 teaspoon salt
  • 2 teaspoons white vinegar
  • 1/2 slice of Canadian bacon
  • 2 slices of avocado
  • 1 tablespoon hollandaise sauce
  • Pinch of coarse black pepper


  • Make hollandaise sauce from your favorite recipe or package. Set aside.
  • To poach egg: Add 2 inches of water to a medium saucepan along with salt and vinegar. Bring to a simmer. Crack egg into a small bowl. Create a whirlpool in the saucepan and carefully drop the egg into the center. Let egg cook in the water for approximately 5 minutes (you can toast the waffle during this time). Using a slotted spoon, carefully lift the egg out and make easily accessible for immediate plating.
  • To toast waffle: Set toaster on low setting. Place 1 frozen waffle into the toaster. Toast for 1-2 toaster cycles or until lightly toasted.
  • To assemble: Cut toasted waffle in half. Plate half of waffle. Top waffle with half slice of warmed Canadian bacon. Add 2 slices of avocado on top of Canadian bacon. Add poached egg on top of avocado. Top with prepared hollandaise sauce, a pinch of black pepper and the remaining half of the waffle.
  • Double recipe for 2 servings.

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Sheila Moore's Gourmet Recipes