How to Make Waffles Benedict - Brunch Special


  • 1 cup of Golden Malted Original Waffle and Pancake Mix
  • 3 eggs (1 for waffle batter, 2 for poached eggs)
  • 3 large egg yolks (for Hollandaise Sauce)
  • 1 tablespoon lemon juice
  • ½ cup firm butter
  • 5 oz. water
  • 2 tsps melted butter
  • ¼ cup hollandaise sauce
  • 1 slice of Canadian Bacon


For Waffles:
  1. Beat egg, water and 1 teaspoon mint extract together
  2. Add Golden Malted Original Waffle and Pancake Mix and mix well
  3. Stir in melted butter
  4. Ladle onto hot waffle iron and remove when the outside becomes crispy. We recommend using the Golden Malted Gourmet Waffle Baker - makes perfect waffles every time
  5. Set aside while you prepare the poached eggs, Canadian bacon, and hollandaise sauce.
For Canadian Bacon:
  1. Heat a medium skillet on medium-low heat. Once hot, add Canadian bacon and cook until it has cooked as desired.
For Poached Eggs:
  1. Bring 1 inch of water to a simmer in a medium size saucepan. 
  2. Crack eggs into each of their own custard cup or small ramekin.
  3. Use a spoon to quickly stir the water in one direction until it’s smoothly spinning around.
  4. Add each egg by carefully dropping it into the center of the whirlpool.
  5. Turn off the heat and cover the pan for 5 minutes.
  6. Remove each egg with a slotted spoon and set aside on a paper towel. 
  7. Top waffle with Canadian bacon and poached eggs.
For Hollandaise Sauce:
  1. In small saucepan, vigorously stir egg yolks and lemon juice with a wire whisk.
  1. Add ¼ cup of butter.
  2. Heat over very low heat, stirring constantly until butter is melted.
  3. Add remaining ¼ cup of butter - stir vigorously until butter is melted and sauce is thickened.
  4. Serve overtop poached eggs immediately and Enjoy!