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BBQ Eggs Benedict Waffles

Ingredients

For Hollandaise Sauce

  • 125g butter or butter substitute
  • 2 egg yolks
  • ½ tsp white wine vinegar
  • pinch salt
  • splash ice cold water
  • lemon juice
  • 1 tbsp Lion Maple & Bourbon BBQ Sauce

For Waffles

  • 1.2 ltr milk
  • 1kg plain flour
  • 80g caster sugar
  • 8 eggs
  • 100g butter or butter substitute
  • 8 tsp baking powder
  • 1 tsp salt

Topping

  • 2 eggs

Method

Waffles

  1. To make waffles mix the milk and eggs together, then combine the rest of the ingredients until the batter is smooth. Leave it to rest for 20 minutes.
  2. Brush the hot waffle maker cooking surfaces with butter and add the batter

Hollandaise

  1. Melt butter in saucepan
  2. Put 2 egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
  3. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
  4. Remove from the heat and slowly whisk in the warm butter and Lion Maple & Bourbon BBQ Sauce, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)

Eggs

  1. Fry or poach your eggs ready to top your waffles

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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