Eggs Benedict Waffle with Crispy Oyster Mushrooms
This is a fun twist to sweet waffles. Also, this recipe doesn't have to only be breakfast - we enjoy eating this for dinner.
If you have been following along with this blog over the past few years then you know that I've been growing my own (edible) mushrooms. (click HERE to see what kinds of mushrooms I have grown. I need to add "Chestnut" mushrooms to that list).
Learn how to make your own crispy oyster mushrooms (click HERE to find out how to make crispy mushrooms).
(NOTE - The ingredients and directions below are just for one serving - simply increase to the number desired)
Ingredients:
crispy oyster mushrooms for topping (click link above)
1 waffle (I made my own Belgian waffles - click HERE to view a post about my waffle maker)
1 slice of precooked ham
2 poached eggs (click HERE to learn how to poach eggs)
1 packet of Hollandaise sauce (or make from scratch)
Begin by making the crispy mushrooms and set aside. Next, make your waffles (or use a frozen waffle and toast). Saute the ham slice. Make your poached eggs and then finally make your Hollandaise sauce (according the the directions on the packet).
Assembly
Place your already made waffle (or toasted waffle) on the plate. Place the sauteed ham slice and two poached eggs on top of the waffle (see picture below).
Pour the prepared (hot) hollandaise sauce on top (see picture below).
Finally, top with the crispy mushrooms (see picture below):
Serve and ENJOY!
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You might be interested in viewing this video:
click HERE to view
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