Craving both sweet and savory for breakfast? This ultimate breakfast platter offers the best of both worlds! A classic eggs benedict with creamy hollandaise sauce paired with crispy waffles drizzled with chocolate and topped with fresh strawberries. Add some perfectly seasoned breakfast potatoes to the mix, and you’ve got a hearty, delicious brunch that’s sure to impress. This recipe is perfect for special occasions or when you simply want to treat yourself to a restaurant-style breakfast at home. Let’s dive into the recipe!
Recipe:
Ingredients:
- For the Eggs Benedict:
- 2 English muffins, halved
- 4 eggs
- 4 slices of ham or Canadian bacon
- Fresh spinach leaves (optional)
- 1 tablespoon vinegar (for poaching eggs)
- Fresh chives for garnish
- For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup melted butter
- Salt and pepper to taste
- For the Waffles:
- 1 cup waffle mix (or homemade recipe)
- 1/2 cup fresh strawberries, sliced
- 1/4 cup melted chocolate or chocolate sauce
- For the Breakfast Potatoes:
- 2 medium potatoes, diced
- 1 tablespoon olive oil
- Salt, pepper, paprika, and garlic powder (to taste)
- Fresh parsley for garnish
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C). In a bowl, toss the diced potatoes with olive oil, salt, pepper, paprika, and garlic powder.
- Spread the potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy. Garnish with fresh parsley.
- Make the Hollandaise Sauce:
- In a heatproof bowl, whisk together the egg yolks and lemon juice until they lighten in color.
- Place the bowl over a pot of simmering water (double boiler method) and slowly add the melted butter while whisking continuously. Continue to whisk until the sauce thickens. Season with salt and pepper, and set aside.
- Poach the Eggs:
- Bring a pot of water to a gentle simmer and add 1 tablespoon of vinegar. Crack the eggs into individual bowls.
- Gently slide the eggs into the simmering water and poach for 3-4 minutes until the whites are set and the yolks remain runny. Use a slotted spoon to remove the eggs and set aside.
- Assemble the Eggs Benedict:
- Toast the English muffin halves and place a slice of ham (or Canadian bacon) on each half. Add a layer of fresh spinach if desired.
- Top each muffin half with a poached egg and drizzle with hollandaise sauce. Garnish with fresh chives.
- Make the Waffles:
- Prepare your waffle mix according to package instructions or your homemade recipe. Cook the waffles in a waffle maker until golden brown.
- Drizzle the waffles with melted chocolate and top with fresh strawberries.
- Serve the Breakfast Platter:
- Plate the eggs benedict, waffles, and roasted breakfast potatoes on a large serving dish. Enjoy the perfect balance of savory, sweet, and crispy in one indulgent meal!
This sweet and savory breakfast platter is sure to satisfy all your cravings! Whether it’s a cozy weekend brunch or a special breakfast for guests, this combination of eggs benedict, chocolate-drizzled waffles, and crispy potatoes will make every bite a delight. Enjoy!
