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Savoury Herb Waffles with Poached Eggs and Asparagus
Savoury Herb Waffles with Poached Eggs and Asparagus

Savoury Herb Waffles with Poached Eggs and Asparagus

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Cook Minutes 1 Hr
Prep : 50 Min Cook: 10 Min
Enjoy this impressive waffle recipe as part of your next special weekend brunch. We promise you'll love the combination of Parmesan cheese and fresh herbs in these yummy waffles. And the poached egg, asparagus and hollandaise topping adds the perfect finishing touch.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/4 cups flour
1 Tbsp. Magic Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
3 eggs
1-3/4 cups milk
1/3 cup Renée's Coleslaw Dressing
1/3 cup butter, melted
1/4 cup Kraft 100% Parmesan Grated Cheese
2 Tbsp. each chopped fresh chives and parsley
Hollandaise Sauce
2/3 cup butter
1 Tbsp. Renée's Coleslaw Dressing
3 egg yolks
1 Tbsp. lemon juice
1 tsp. Heinz Dijon Mustard
1 lb. (250 g) fresh asparagus spears, trimmed, steamed
6 whole eggs, poached
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How do I make it ?
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Step 1
Step 2
Combine flour, baking powder, baking soda and salt in large bowl.
Step 3
Whisk eggs, milk, dressing and butter in medium bowl until blended. Stir in cheese, chives and parsley. Add to flour mixture; stir just until blended. (Do not overmix.) Let stand 10 min.
Step 4
Meanwhile, spray electric waffle iron with cooking spray. Heat iron to medium heat.
Step 5
Pour amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Keep warm until ready to serve. (See tip.)
Step 6
Hollandaise Sauce
Step 7
Bring butter just to gentle boil in saucepan. (Watch carefully. Do not let butter burn.) Meanwhile, blend dressing, egg yolks, lemon juice and mustard in blender until smooth.
Step 8
Pour butter slowly into blender, adding through feed tube at top of blender and blending constantly until ingredients are well blended.
Step 9
Place Waffles on serving plates; top with asparagus, poached eggs and Hollandaise Sauce.
Kraft Kitchen Tips!
How to Poach the Eggs
Add 1 L water to large skillet or saucepan; stir in 1 tsp. Heinz Distilled White Vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water at a gentle simmer. Break eggs, 1 at a time, into small bowl. Holding bowl close to water surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels. Trim off rough edges, if desired.
Size Wise
Enjoy a serving of this rich and indulgent brunch recipe on special occasions.
How to Keep the Waffles Warm
Place waffles in covered pan in 250ºF oven to keep warm until ready to serve.
If Hollandaise Sauce is too thick, thin with water until sauce is of desired consistency.
Calories From Fat
% Daily Value
Fat 46 g
Saturated fat 24 g
120 %
Cholesterol 460 mg
Sodium 910 mg
38 %
Carbohydrate 42 g
Fibre 2 g
Sugars 5 g
Protein 18 g
Vitamin A
45 %
Vitamin C
8 %
20 %
30 %
6 servings
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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