Savory and hearty buckwheat waffles are topped with delicious poached eggs and silky hollandaise. This Buckwheat Waffles Benedict is an interesting spin on your traditional Benedict dish.
It’s WAFFLE WEEK! I’m so excited. I get to eat waffles ALL WEEK! Not that I really am, but you get the point.
Kim over at Feed Me, Seymour invited a group of bloggers to participate in this event. While it’s #WaffleWeek2015, most of us are sharing one recipe today and not the whole week. But, stay tuned next year…. *hinthint*
Actually, I’m truly excited about these waffles. I’ve had these on my radar since last #waffleweek I think. Maybe even longer. You see, there used to be a box mix that I could get for buckwheat waffles or pancakes. I loved it! Because I love buckwheat, but that’s beside the point.
Then, I couldn’t find it any more. *sad panda face*
But, um, dummy! You can make it without the mix. Or make your own mix? Hello?
Sometimes, I’m not the brightest bulb in the box.
That’s when I decided it was going on the “to make” bucket list. Then when Kimberly from Feed Me, Seymour asked me to participate in Waffle Week, I knew I was going to make these babies. Except, I was going to make them different than the box mix. I was going to incorporate my own Seymour into the mix.
Who’s Seymour? Seymour is my sourdough starter. There’s a small white board on our fridge. We use it to write down grocery items we need, but also to remind us of things like, “FEED SEYMOUR!” Because I forget. Then he gets that layer of alcohol on top and I have to stir it in then feed him twice that week. Having a sourdough started is like having a pet. You have to feed it and love and care for it and eat it. Well, you don’t eat your pet but you get my gist.
Anyway. I wanted to add Seymour to the dough and make some buckwheat sourdough waffles. So, I did. Now, I’m not sure if it really matters in this case, but I had a 50% hydration starter. The top left pic is the dough before sticking it in the fridge. The right one is after resting in the fridge for a couple of hours. I didn’t notice any more sourdough flavor when I rested it. Some recipes call for overnight resting. You could do that, too, for more sourdough flavor. It’s up to you!
But, since the hubs isn’t all too fond of waffles, I thought I would make them savory then top them with delicious ham, poached eggs (which I suck at) and some hand blender hollandaise! And I did. And O.M.GEEE were they good! At least I thought so. The hubs was like, “These are bland.” Um…waffles themselves are pretty bland. If you’re lucky the sweet ones have a good amount of vanilla, but savory ones, just don’t pack a ton of flavor.
This is my egg station. I had the hand blender prepped with the egg yolks and lemon juice. All the poaching eggs were in their little custard cups waiting to be cooked. This makes cooking poached eggs easier. So they say. Mine just never quite do what they’re supposed to. My whites go all over the place. At least this time the hubs had runny yolks and mine were cooked perfectly well done.
One of these days I’ll get perfect poached eggs. A girl can dream can’t she?
Contrary to what the hubs said, I thought they were delicious. They had a delicious, nutty flavor from the buckwheat. I even toasted a few for lunch the next day and topped them with some lebneh I had in the fridge. Holy heaven on a waffle. Slap on some pistachios then drizzle with honey for a nice sweet snack or do what I did and top it with some deli ham or turkey for a lunch. These waffles are deliciously versatile and very hearty!
You see? Who says waffles are just sweet. And no, I’m not talking the whole chicken and waffles thing. I’m just not getting that one. The ones at the Minnesota State Fair smelled amazing, but I didn’t try them. Just, not on my list of things to eat.
But this? This was definitely on my list of things to eat. The eggs are rich and flavorfull. The hollandaise provides that slight tang and silkiness. Then there’s the delicious ham lightly browned. All sitting on top of the light, nutty, but still hearty buckwheat waffles.
What are your favorite kinds of waffles? One may be listed below! So, make sure to scroll down and see what the rest of the Waffle Week group cooked up for this event.
Savory and hearty buckwheat waffles are topped with delicious poached eggs and silky hollandaise. This Buckwheat Waffles Benedict is an interesting spin on your traditional benedict dish.
For the Waffles
- 3/4 cup all-purpose flour
- 3/4 cup buckwheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon garlic salt
- 1/4 cup butter
- 1 cup milk
- 2 large eggs
- 1 cup sourdough starter
For the Hollandaise
- 2 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/3 cup butter, heated strained of solids and foam, and cooled slightly
- 8 ounces Canadian bacon
- 8 large eggs
- Combine the first four ingredients (flour through salt) in a medium mixing bowl. Set aside.
- With a whisk, combine the wet ingredients. Stir with a whisk until the starter is dissolved into the milk mixture. Then pour the wet ingredients into the dry ingredients and stir until just combined.
- At this point, you could make your waffles now, or allow the dough to rest and develop a more sourdough flavor. I rested mine for at least 3 hours before cooking the waffles.
- Preheat a waffle iron. Spray lightly with cooking spray or brush with butter before pouring 1/4 cup to 1/3 cup batter (depending on your waffle maker) and cooking waffles according to manufacturer’s directions of your waffle maker.
- While the waffles are cooking, heat a large skillet filled with water to just boiling. Reduce heat to a light boil and carefully add the eggs to the water. Cook 3 to 7 minutes or according to your desired yolk consistency.
- While the eggs and waffles are cooking, lightly brown the Canadian bacon in a skillet over medium-high heat.
- To make the hollandaise, place the egg yolks and lemon juice in a tall, narrow container wide enough to fit the hand bender snugly. Slowly pour the butter into the container while the hand blender is running until the sauce reaches your desired consistency.
- To assemble, please two waffles on a plate. Top with one slice of ham on each waffle then one egg on top of each slice of ham. Drizzle the hollandaise over the eggs and serve.
- Cheese & Pear Waffle Appetizer by The Freshman Cook
- Buckwheat Waffles Benedict by A Kitchen Hoor’s Adventures
- Honey Bacon Waffles by Cindy’s Recipes and Writings
- Churro Waffles by A Nerd Cooks
- Coconut Flour Waffles with Spiced Pineapple Syrup by Aloha Flavor
- Gluten-Free, Dairy-Free Chocolate Pecan Waffles by Rhubarb and Honey
- Orange and Dark Chocolate Waffles by Cookie Monster Cooking
- Peanut Butter & Jelly Stuffed French Toast Waffles by The Spiffy Cookie
- Potato Waffle Eggs Florentine by Eats Well With Others
- Pumpkin Waffle Sandwiches with Apple Butter and Melted Brie by Go Go Go Gourmet
- Toasted Coconut Belgian Waffles by The Chef Next Door
- Brown Sugar Chicken and Waffles by GirlCarnivore
- Cauliflower Cheese Waffles by Food Lust People Love
- Chicken and Spiced Sweet Potato Waffles by A Day in the Life on the Farm
- Hummus Waffles with Sausage and Sun-Dried Tomatoes by Sew You Think You Can Cook
- Mac and Cheese Waffles with Honey Bunches Chicken by Baking In A Tornado
- Sweet & Savoury Sausage & Apple Waffles by Fuchsia Freezer
- Sweet Potato Waffles with Horseradish Sauce by Our Good Life
- Apple Pie Waffles by Spiced
- Banana Split Waffles by Cravings of a Lunatic
- Homemade Waffle Cones by Eva Bakes
- Neapolitan Waffles by Dinner at the Zoo
- Pumpkin Pecan Waffles by Feed Me, Seymour
- Pumpkin Pie Waffle Cake by Cookie Dough and Oven Mitt
- Red Velvet Waffles with Bourbon Cherry Syrup & Cream Cheese Drizzle by Cooking In Stilettos