Recipe: Ham and Cheddar Waffle Benedict
OK, so I may be slightly addicted to chef Michael Olson’s overnight holiday ham recipe that I learned how to make (and sampled daily) at this year’s Christmas in November at the Fairmont Jasper Park Lodge. While my favourite way to indulge in the overnight ham is straight from the roasting pan, it can also be enjoyed the following day in a variety of ways – assuming you have any leftovers.
Brunch is my favourite meal – so I’m happy to share another savoury breakfast dish on the blog. You need a waffle iron and some patience making Hollandaise sauce – but piling ham on top of a cheddar cornmeal waffle just tastes better with a poached egg and generous serving of buttery Hollandaise.
What you’ll need…
Cheddar Cornmeal Waffles
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoons baking powder
- 1 teaspoons salt
- 1 tablespoon sugar
- 2 large eggs, separated
- 1 cups milk
- 1/4 cup butter, melted
- 3/4 cup cheddar cheese, grated
Preheat waffle iron. Combine flour, cornmeal, baking powder, salt, and sugar in a large bowl.
In a medium bowl, whisk together egg yolks, milk, and melted butter. Add to the dry mixture, mix in the grated cheese, and stir until combined.
In a clean dry bowl, beat egg whites until stiff but not dry. Fold into the batter.
Spoon approximately 1/3 cup batter onto each section of the waffle grid. Close lid and cook until no steam emerges from waffle iron, or until your waffle light turns green.
Place cooked waffles to a baking sheet; place in an oven set to low heat to keep warm until serving.
Once waffles are all cooked, and your accompaniments are ready and warm, top each waffle with ham, tomato slices, a poached egg and Hollandaise sauce. Enjoy!