Eggs Florentine with Savory Waffles and Herbed Hollandaise

Step 1

To make the waffles, have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer’s instructions.

Step 2

In a large bowl, whisk together the egg yolks, buttermilk and butter. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

Step 3

In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the whites into the batter, then fold in the remaining whites. Cook the waffles according to the manufacturer’s instructions. Transfer to a baking sheet and keep warm in the oven.

Step 4

To make the hollandaise sauce, place the egg yolks, lemon juice and parsley in a small, deep bowl. Using an immersion blender, pulse several times until smooth. With the blender running, add the butter in a slow, steady stream and process until smooth. There will still be flecks of parsley. Stir in the salt.

Step 5

Place 1 waffle on each plate. Top each with some of the wilted spinach, 1 Canadian bacon slice and 1 egg. Drizzle with the hollandaise sauce and serve immediately. Serves 8.

Step 6

Williams-Sonoma Kitchen