Green Chile Cornmeal Waffle Benedict
Crisp cornmeal waffles cradle poached eggs, smoky ham, and green chile hollandaise for a brunch plate with diner spirit.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (116 reviews)
INSPIRED BY
Inspired by roadside diner Benedicts and the cornmeal waffles served at Southwestern breakfast counters. The green chile hollandaise is an original Tastelicious twist.
Story
Casey loves a brunch plate that feels cheerful without demanding a whole morning in the kitchen. The cornmeal waffle gives the eggs a crisp, sturdy landing spot, and the green chile sauce wakes everything up. Keep the waffles warm while you poach the eggs so the final assembly is calm. It is a good recipe for turning a regular weekend into a small occasion.
By Casey
Ingredients
- 4 small cornmeal waffles, homemade or frozen
- 1 tablespoon butter
- 8 thin slices smoked ham
- 4 large eggs
- 3 egg yolks
- 1 tablespoon fresh lime juice
- 6 tablespoons unsalted butter, melted
- 2 tablespoons diced roasted green chiles
- 1/4 teaspoon kosher salt
- 2 tablespoons sliced scallions
- 1 tablespoon chopped cilantro
Instructions
- Toast the cornmeal waffles until crisp, then brush them lightly with butter and keep them warm.
- Warm the ham in a skillet over medium heat for 1 to 2 minutes per side, then set it aside.
- Bring a wide saucepan of water to a gentle simmer, add a splash of vinegar, and poach the eggs for 3 minutes.
- Whisk the egg yolks and lime juice in a heatproof bowl over barely simmering water until thickened.
- Slowly whisk in the melted butter, then stir in green chiles and salt until the sauce is glossy.
- Top each waffle with ham and a poached egg, spoon over the chile hollandaise, and finish with scallions and cilantro.
Chef Tips
- Toast the waffles until the edges are deeply crisp.
- Keep the water at a gentle simmer so the egg whites stay tidy.
- Add a pinch of cayenne to the hollandaise for extra heat.
- Use leftover roasted chiles for a quick breakfast shortcut.
Cook's Notes
- Toast the waffles until crisp before assembling.
- Whisk the butter into the hollandaise slowly so it stays smooth.
- Serve right away while the egg yolks are soft.