Brunch waffle Benedict

Waffles Benedict

Brunchy waffles with pastrami, Cheddar Cheese Sauce and a poached egg on top.


Number of portions
Waffle batter
  • 600 g Wheat flour

  • 8 g baking soda

  • 4 g salt

  • 30 g white sugar

  • 200 g butter, melted

  • 400 g ice cold milk

  • 200 g ice cold cream

  • 200 g ice cold sparkling water

  • 50 g Dijon mustard

  • 50 g mayonnaise

  • 300 g pastrami or cold smoked salmon

  • 200 g Santa Maria Cheddar Cheese Sauce

  • 250 g baby spinach, rinsed and shredded

  • 10 eggs

  • Rapeseed oil

  • Salt

How to prepare

Waffle batter
  1. Mix all the dry ingredients.

  2. Whisk together the melted butter, milk and cream. Finish off by adding the sparkling water.

  3. Gently whisk the dry ingredients into the wet ingredients. Mix to get a smooth batter.

  4. Fry in a waffle iron until the waffles are almost done. They should be light enough to be able to fry for another couple of minutes when filled.

  1. Divide Dijon, mayo, spinach, pastrami or cold smoked salmon over one half of the waffle. Cover with SM cheese sauce.

  2. Poach the eggs.

  3. Fold over the top of the waffles and fry them for another couple of minutes in the waffle iron, frying pan or on a hot top. Make sure they are warm all the way through.

  4. Finish each waffle with a poached egg. Serve!

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