Print

Waffles with Ham, Poached Eggs and Béarnaise Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This savory waffle recipe combines warm, fluffy waffles topped with buttery sautéed spinach, thin slices of ham, perfectly poached eggs, and a rich homemade Béarnaise sauce. Ideal for a decadent family brunch, it balances flavors beautifully and elevates traditional waffles beyond the sweet realm.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French-inspired

Ingredients

Béarnaise Sauce

  • 1/4 cup (60 ml) white wine vinegar
  • 1/4 cup (60 ml) white wine
  • 1 shallot, thinly sliced
  • 1 tarragon sprig
  • 1/2 tsp black peppercorns, crushed
  • 3 egg yolks
  • 3/4 cup (170 g) unsalted butter, melted and cooled
  • 1 tbsp tarragon leaves, finely chopped

Poached Eggs

  • 1 tbsp (15 ml) white vinegar
  • 4 eggs

Waffles and Topping

  • 8 cups (200 g) baby spinach
  • 1 tbsp unsalted butter
  • 4 waffles, warm
  • 8 thin slices ham

Instructions

  1. Make the Béarnaise Reduction: In a small saucepan, combine the white wine vinegar, white wine, shallot, tarragon sprig, and crushed black peppercorns. Simmer gently until reduced by half, about 5-7 minutes. Strain the reduction into a heatproof bowl and allow to cool slightly.
  2. Prepare the Béarnaise Sauce: Whisk the egg yolks into the cooled reduction over a double boiler or gently heated water bath, stirring constantly until the mixture thickens and becomes creamy. Slowly drizzle in the melted, cooled butter while continuously whisking until the sauce is thick and glossy. Stir in the finely chopped tarragon leaves. Keep warm.
  3. Poach the Eggs: Fill a saucepan with water and bring to a gentle simmer. Add 1 tablespoon of white vinegar to the water. Crack each egg into a small bowl, then gently slip each egg into the simmering water. Poach eggs for about 3-4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel.
  4. Sauté the Spinach: In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the baby spinach and sauté quickly until wilted but still vibrant green, about 2-3 minutes. Remove from heat.
  5. Assemble the Waffles: Place the warm waffles on serving plates. Top each with a generous portion of sautéed spinach, then layer two slices of ham on each waffle. Carefully place a poached egg on top and drizzle liberally with the warm Béarnaise sauce.
  6. Serve Immediately: Serve the savory waffles immediately while the toppings are warm and the sauce is silky smooth for the perfect brunch experience.

Notes

  • Ensure the Béarnaise sauce is kept warm but not overheated to prevent curdling.
  • Use fresh baby spinach for best flavor and texture.
  • Poaching eggs requires fresh eggs and gently simmering water with vinegar to help the whites set.
  • Warm waffles before assembling to keep the dish hot.
  • The recipe serves 4 and can be doubled for a larger crowd.

Find it online: https://zaracooking.com/waffles-with-ham-poached-eggs-and-bearnaise-sauce-recipe/