Waffles with Ham, Poached Eggs and Béarnaise Sauce
Waffles with Ham, Poached Eggs and Béarnaise Sauce
Ingredients
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (60 ml) white wine
- 1 shallot, thinly sliced
- 1 tarragon sprig
- 1/2 tsp black peppercorns, crushed
- 3 egg yolks
- 3/4 cup (170 g) unsalted butter, melted and cooled
- 1 tbsp tarragon leaves, finely chopped
- 1 tbsp (15 ml) white vinegar
- 4 eggs
- 8 cups (200 g) baby spinach
- 1 tbsp unsalted butter
- 4 waffles, warm
- 8 thin slices ham
Instructions
- In a small pot, bring the vinegar, wine, shallot, tarragon sprig and crushed pepper to a boil. Let reduce until only about 3 tbsp (45 ml) of liquid remains. Strain through a sieve placed over a bowl. Compost the residue.
- Add the egg yolks to the bowl of vinegar reduction and whisk to combine. Place the bowl over a pot of simmering water and whisk until the sauce is thick and foamy. Do not overcook the sauce to avoid coagulating the eggs.
- Remove the bowl from the pot of water. Off the heat, slowly whisk in the melted butter. Add the chopped tarragon. Adjust the seasoning. If the sauce is too thick, whisk in a little hot water. Set aside at room temperature. When ready to serve, place back over the pot of simmering water and whisk for a few seconds to reheat.
Waffles with Ham, Poached Eggs and Béarnaise Sauce