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Eggs Benedict on Belgian maple waffles: a gourmet Quebec touch

The origins of eggs Benedict

Eggs Benedict, a brunch staple, originated in 19th-century New York. Legend has it that Lemuel Benedict, a Wall Street broker, ordered this dish to cure a hangover. Since then, this creation of poached eggs, hollandaise sauce, and Canadian bacon has become an international classic.

A popularity firmly established in Quebec

In Quebec, eggs Benedict hold a prominent place on brunch menus. From classic versions with bacon to more adventurous variations with smoked salmon, spinach or cheddar, they appeal with their deliciousness and comforting quality.

A unique variation: on Belgian maple waffles

To revisit this classic dish, we offer a version that showcases one of our flagship products: Belgian maple waffles. Their crispy exterior and soft interior add an even more indulgent dimension, while the sweetness of the maple pairs perfectly with the creamy hollandaise sauce and the rich flavor of the poached eggs.

Easy to prepare at home

Making homemade eggs Benedict might seem complicated, but with a little practice, it's a breeze. All you need to do is master poaching the eggs and create a velvety hollandaise sauce. Served on our Belgian maple waffles, the result is spectacular and will effortlessly impress your guests.

Perfect for a friendly brunch

Perfect for brunch with friends or family, eggs Benedict on Belgian maple waffles make for a generous and elegant dish. Add hash browns, a fresh salad, or some fruit for a complete and festive meal.

✨ Eggs Benedict, served on Belgian maple waffles, blend tradition and originality to create a dish that is both comforting and distinctive. A recipe that combines the best of classic brunch with the richness of Quebec maple.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	15-20 minutes
⏲️ Total time	35-40 minutes
🔧 Difficulty level	AVERAGE
🍽️ Portions	4
🔥 Calories (approximate)	400 per serving

Ingredients
4 eggs 4 slices of Canadian bacon (or ham) 4 Belgian maple waffles 2 tablespoons of white vinegar Salt and pepper to taste Hollandaise sauce (recipe below)
For the hollandaise sauce:
3 egg yolks 1 tablespoon of lemon juice 100 g (1/2 cup) of melted butter Salt and pepper to taste A pinch of cayenne pepper (optional)

Instructions

Prepare the hollandaise sauce: In a metal bowl, whisk the egg yolks and lemon juice until the mixture thickens and becomes frothy. Place the bowl over a pan of simmering water (double boiler), making sure that the bottom of the bowl does not touch the water. Add the melted butter little by little, whisking constantly until the sauce is thick and smooth. Season with salt, pepper and a pinch of cayenne pepper, if desired. Keep warm. Poaching the eggs: Fill a large saucepan with water and add the white vinegar. Bring to a boil, then reduce to a simmer. Crack an egg into a small bowl. Create a whirlpool in the water with a spoon and gently slide the egg into the center. Let it poach for 3 to 4 minutes. Remove the egg with a slotted spoon. Repeat for the other eggs. Assembly : Grill the maple waffles until golden brown. Fry the Canadian bacon in a pan until hot. Place a slice of Canadian bacon on each waffle. Place a poached egg on each slice of bacon. Generously coat with hollandaise sauce. Season with a little salt and pepper. Serve immediately.

🍽️ Nutritional Information Per Serving
Nutrient	Quantity
Calories	400 kcal
Proteins	16 g
Carbohydrates	32 g
Sugars	9 g
Fibers	2 g
Lipids	28 g
Saturated fatty acids	14 g
Sodium	820 mg
Health rating	7/10 Strengths: good source of protein, rich in taste. To watch out for: lipids and sodium (related to bacon and hollandaise sauce).

Serve immediately and enjoy these delicious eggs Benedict!

Enjoy your food!

🥞 Did you know? — The 7 most popular ingredients in Quebec brunches
Ingredient	Popularity (out of 10)
Eggs
Bacon
Toast
Potatoes
Fresh fruit
Cheese
Waffles/pancakes

🥐 Brunch in Quebec through the decades
Decade	Popularity	Star ingredient	Tendency	Typical place
1970s		Scrambled eggs	All-you-can-eat buffet	Hotels & motels
1980s		Pancakes with syrup	Family-friendly & hearty	Restaurant chains
1990s		Bagels & salmon	New York influence	Urban bistros
2000s		Smoothies & omelets	Health & freshness	Healthy cafes
2010s		Avocado, poached eggs	Instagrammable	Third wave cafes
2020s		Fusion brunches (maple + world food)	Local, organic, creative	Pop-up shops, farmers' markets