Herbed Savory Waffles w. Poached Eggs + Hollandaise
Poached eggs are a new favorite. A doesn’t love them as much as I do but they are a) fun to make b) taste awesome c) less messy (though the vinegar does stick to the pot which requires lots of scrubbing) and d) you can top everything with them. Like these herbed savory waffles. I only recently started incorporating Herbes de Provence into my cooking. The spice has taken up space in my closet for years and I’ve used it on and off but just like poached eggs, I’ve a newfound love for it. Herbes de Provence is a great blend of various herbs including a few of my favorites (rosemary, basil) and here’s one to really give you pause, lavender. It’s aromatic and it imparts a unique flavor. Also, it makes lazy cooking days easier – instead of reaching for several herbs and measuring spoons, you reach for one. Voila.
Herbed Savory Waffles w. Poached Eggs + Hollandaise
Waffles with poached eggs and hollandaise
Ingredients
- 1 3/4 c flour
- 1/4 c cornstarch
- 4 tsp baking powder
- 1/4 tsp salt
- 1 tsp Herbes de Provence
- 2 eggs
- 1 3/4 c + 2 T milk
- 3 T butter, melted
- Herbes de Provence
- Poached eggs
- Hollandaise sauce (store bought or homemade)*
Homemade Hollandaise
- 8 T butter
- 1 T lemon juice
- 3 yolks, beaten
- 1/8 tsp cayenne
- 1/4 tsp salt
Instructions
- Homemade Hollandaise: Melt butter in a sauce pan, pour into a bowl, gradually add yolks stirring frequently. Place back into the saucepan and cook on LOW, whisking continually until thickened. Watch the yolks carefully to make sure they don't overcook - if they are cooking too quickly, place in a double broiler. Add in cayenne, salt and lemon juice. Stir.
- Waffles: Mix together flour, cornstarch, baking powder, salt and herbes de provence in a bowl.
- In a separate bowl, whisk eggs, milk and butter together. Add wet ingredients to dry ingredients and mix well. Cook waffles in waffle maker and top with poached eggs and a drizzle of hollandaise sauce. Add a dash of Herbes de Provence to the top.
I’m drooling here 🙂 I love poached eggs and usually have one or two per week. I use a non stick pan and swirl the water, then drop the egg in so the whites stay with the egg. I also have an un-opened bottle of Herbes de Provence – now I know what to do with it ( sprinkle on my eggs ).
Monica.
I’ve tried the swirl method but for me, just dropping them in carefully works best. It seems like everyone has their own favorite method. And yes to Herbes de Provence – it’s great with eggs!