Eggs Benedict Waffle Fries turn a classic egg dish into a fun treat. Diced ham and poached eggs sit on top of crispy waffle fries. A quick blender hollandaise sauce adds a velvety topping to this easy to make meal. A great choice for breakfast or brunch.
It’s day 3 of Brunch Week! Thanks go out to Christie from A Kitchen Hoor’s Adventures for hosting our blogging group for #BrunchWeek! Don’t forget to scroll to the end to see all this great brunch idea links!

My versions of Eggs Benedict tend to be things like making it with steak or salmon, using homemade biscuits or an orange hollandaise sauce. Today is no different.
Today’s take led me to the freezer. I had some extra waffle fries in there that really needed to be used asap. I thought, I dip toast in sunny up eggs so why not waffle fries? Why not indeed!

Using different meats or bread bases is always a nice change. Hollandaise whether traditional or flavored is still a must. This blender version makes a sometimes touchy sauce into a quick fix. A quick whip of the yolks, lemon juice and salt then drizzle in melted butter. If undercooked eggs are a concern, you can use pasteurized eggs for the sauce.

Poached eggs can be intimidating too. Here’s some easy poached eggs tips.
I add a few drops of vinegar to the water. The acid from the vinegar interacts with the protein in the egg which helps eggs set. Spooning the hot liquid over the eggs as it cooks lets the eggs cook better in place. It makes less chance for breakage.
Prep the meat ahead of time. You can use any meat you like in this dish. I just happened to have a ham steak on hand. Dicing whichever meat you use makes this so much easier to serve and eat.

Eggs Benedict Waffle Fries

5 from 2 votes

Print Recipe

Servings 2 people

Ingredients

6 ounces waffle fries
4 eggs, to poached
1/2 cup diced cooked ham
1 tablespoon vinegar

sauce

4 egg yolks
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 cup melted butter
chopped parsley for garnish if desired

Instructions

Cook waffle fries according to package directions. Keep warm. Heat ham and keep warm.
To poach eggs, bring about 1 cup water to a boil in a small fry pan. Reduce heat to medium low. Add vinegar. Gently drop in eggs one at a time. Spoon hot water over eggs to shorten cook time. Cook until opaque, about 3 minutes.

sauce

Put yolks, lemon juice and salt in a blender. Puree until lemon yellow and thick, about 1 minute. While blender is running, slowly drizzle in melted butter. Mix until thick and smooth.
Plate fries. Top with ham and poached eggs. Drizzle with sauce. Sprinkle with parsley if desired.