Gluten-free Waffle Benedict

Our new favourite brunch dish!

4 Birds Eye Potato Waffles

2 large eggs

2 slices Parma ham

For the hollandaise:

3 egg yolks

1 tbsp lemon juice

1/2 tsp salt

1/8 tsp cayenne pepper

150g butter

Fresh chives, to serve.

Cook the Birds Eye Potato Waffles according to package directions.
Bring a large pot of water to a boil. Get a piece of cling film, put over the top of a small bowl and push into the shape of the bowl. Crack egg into the cling film. Seal the cling film up at the top by twisting together. Repeat with all the eggs and place all 4 eggs into the water. Cook for about 5 minutes. 
Meanwhile, melt butter in the microwave.
Add the egg yolks, lemon juice, salt and cayenne pepper into a blender. Blend until it lightens in colour, about 30 seconds to 1 minute.
Put the blender on lower and slowly drizzle in melted butter. Blend until butter is all incorporated.
To build the eggs benedict, put two waffles on a place. Top each waffle with a slice of ham, then a cooked poached egg, and generously drizzle with hollandaise sauce. Top with finely chopped chives.

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