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
Poach the eggs to the desired texture
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.
Add the sliced mushrooms.
Butter the toasted waffle and place a poached egg on top.
Top the egg with the mushroom sauce and garnish with parsley if desired. Season with salt and pepper.
Looking for more great Brunch recipes? Check these out!