« Back to the list

Eggs Florentine with Savory Waffles and Herbed Hollandaise




By Sarah Kenney



Find more of Sarah Kenney’s recipes and stories at her food and travel blog “Thyme” at You can also see more of her photos at

Number of Servings



For the waffles:
3 eggs, separated (Meadow View Farm, Gilmanton)
1 1/2 cups buttermilk (Brookford Farm, Canterbury)
8 tablespoons (1 stick) unsalted butter, melted (Contoocook Creamery, Contoocook)
1 1/2 cups pastry flour (Brookford Farm, Canterbury)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar

For the herbed hollandaise sauce:
2 egg yolks (Meadow View Farm, Gilmanton)
1 tablespoon fresh lemon juice
1/4 cup packed fresh flat-leaf parsley leaves (Yankee Farmer’s Market, Warner)
8 tablespoons (1 stick) unsalted butter, melted and kept very warm (Contoocook Creamery, Contoocook)
1/2 teaspoon kosher salt

8 slices ham steak or bacon (Porkside Farm, Henniker)
8 fried or poached eggs (Meadow View Farm, Gilmanton)

Preparation - Directions

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

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 just smooth.

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 waffle iron manufacturer’s instructions. Transfer to a baking sheet and keep warm in the oven.

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.

Place one waffle on each plate. Top each with one ham steak or bacon slice and one egg. Drizzle with the hollandaise sauce and serve immediately. Serves 8.

Edit ModuleShow Tags