Go Back

Potato Waffle Eggs Benedict

Christiane Potts
The perfect brunch or breakfast in bed, let your hollandaise sauce drip over an egg and into the perfect waffled squares of a savory potato cake.
Course Breakfast
Servings 2 servings


Potato Waffle

  • 1 large russet potato peeled and shredded
  • ½ teaspoon finely chopped fresh rosemary
  • 1 clove garlic finely chopped
  • ¼ cup onion finely chopped
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon unsalted butter melted

Hollandaise Sauce

  • 3 egg yolks
  • 2 teaspoons fresh lemon juice
  • ½ cup butter

Ham Steak

  • 1 ham steak
  • ¼ cup Dijon mustard
  • ¼ cup maple syrup
  • 1 tablespoon cider vinegar

Poached Eggs

  • 3 quarts water
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 2 large eggs


For the waffle:

  • Preheat the waffle iron on medium.
  • Place the shredded potato in the middle of a paper towel and try to squeeze out as much liquid as possible.
  • Mix the shredded potato, rosemary, garlic, onion, salt, and pepper in a medium mixing bowl.
  • Brush both sides of the waffle iron with the butter, being sure to coat it well.
  • Spoon half of the shredded potatoes into the center of the waffle iron and close the lid, pressing down lightly. After 2 minutes, press down on the lid again to further compress the potatoes.
  • Cook the potatoes for approximately 10 minutes, checking on them once or twice. When golden brown all over, carefully remove them.

For the hollandaise sauce:

  • Combine the egg yolks, mustard, lemon juice and hot pepper sauce in a blender. Run the blender for about 5 seconds.
  • Melt the butter in the microwave-safe bowl in the microwave until completely melted and hot, approximately 1 minute. With the blender on high speed, pour the butter into the egg yolk mixture in a thin stream. It will thicken right away.
  • Pour the hollandaise into a bowl and put the bowl in a pan of hot water to keep it warm.

For the ham steak:

  • Heat a large skillet over medium-high heat. Whisk the mustard, maple syrup and vinegar together in a small bowl. Brush the ham steak with the mixture and cook it in a large skillet until heated through, turning and brushing it occasionally.

For the poached eggs:

  • Boil 3 quarts of water in a 4-quart saucepan over high heat. Add 1 tablespoon vinegar, and two teaspoons of salt. While the water heats, crack 4 eggs into separate ramekins.
  • Reduce the heat low, until it’s just at a bare simmer. Carefully slide the eggs into the water. Simmer the eggs until the whites are set but the yolks are still runny, approximately 2 minutes. Use a slotted spoon to transfer the eggs to clean ramekins. Repeat with the remaining eggs. Carefully trim off rough edges of egg white if desired.

Assemble the Savory Potato Waffle Benedict

  • Arrange a waffle on a plate, top with a slice of the ham steak that is slightly smaller than the waffle. Carefully slide a poached egg on the ham steak and spoon some of the warm hollandaise over it.