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Waffle Eggs Benedict with Mushroom Sauce

Waffle Eggs Benedict with Mushroom Sauce

Weekends tend to be a lazy affair around our house. We love taking those extra moments to sleep in, read a book or just laze around the house. Weeks are busy and we love our down time. Lazy mornings mean that breakfas rarely happens and we eat brunch more often than not. Good thing that brunch is one of our favourite meals! My favourite brunch meal is Eggs Benedict. Unfortunately, I’m still a bit too scared to try holandaise (I know, I know…). This recipe is easy peasy and no holandaise required.

Waffle Eggs Benedict with Mushroom Sauce

Scroll down for the full, printable recipe.

  • 4 waffles, store bought or try this waffle recipe.
  • 4 eggs
  • 1 can cream of mushroom soup
  • 1 can sliced mushrooms, drained (can use fresh if you prefer)
  • 1 c milk
  • ½ tsp garlic powder
  • as desired salt and pepper

Toast waffles

Poach the eggs to the desired texture

Cooking Mushroom sauce for Eggs Benedict

In a pot, combine the mushroom soup and garlic powder.

Slowly add the milk in small increments, until desired consistency is reached. If a thicker sauce is preferred, then don’t add too much milk. Use more milk for a thinner sauce.

Eggs Benedict with Mushroom Sauce

Add the sliced mushrooms.

Butter the toasted waffle and place a poached egg on top.

Poached Egg on Waffle

Top the egg with the mushroom sauce and garnish with parsley if desired. Season with salt and pepper.

Waffle Eggs Benedict with Mushroom Sauce

Waffle Eggs Benedict with Mushroom Sauce

Waffle Eggs Benedict with Mushroom Sauce

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A brunch favourite, Eggs Benedict, with a twist. Served on waffles and with a mushrooms sauce, this recipe will be a hit!

Ingredients

  • 4 waffles
  • 4 eggs
  • 1 can cream of mushroom soup
  • 1 cup milk
  • ½ tsp garlic powder
  • 1 can sliced mushrooms, drained (can use fresh if you prefer)
  • as desired salt and pepper

Instructions

  1. Toast waffles
  2. Poach the eggs to the desired texture
  3. In a pot, combine the mushroom soup and garlic powder.
  4. Slowly add the milk in small increments, until desired consistency is reached. If a thicker sauce is preferred, then don’t add too much milk. Use more milk for a thinner sauce.
  5. Add in the musrooms and stir.
  6. Butter the toasted waffle and place a poached egg on top.
  7. Top the egg with the mushroom sauce and garnish with parsley if desired. Season with salt and pepper.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 104Saturated Fat: 2gCholesterol: 170mgSodium: 97mgCarbohydrates: 3gSugar: 3gProtein: 7g

Waffle Eggs Benedict with Mushroom Sauce

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