Luau Eggs Benedict Waffle

Breakfast doesn’t have to be boring. This Luau Eggs Benedict Waffle is so easy to make and check out its secret ingredient. Seriously, breakfast can’t get any better than this!

Jump to Recipe · Print Recipe

I am a big fan of magazines—cooking magazines, to be exact. When we moved from LA to SF, I took all my seven boxes of magazine collections with me, which made the hubs go crazy since they were so heavy and took so much space. Knowing that we did not have enough space back then, I decided to get rid of them, and it took me weeks to go through each box and donated the rest to a local library. Wouldn’t it be nice if we have a rack with our names in our local library? Ah…wishful thinking.

When we went to Hawaii last month to witness our friends getting married there, I did not miss to bring back a stack of magazines with me. But sadly, I completely forgot about those magazines, and they just sat beautifully in the corner until I did my spring cleaning last weekend. Oh boy, I do miss Hawaiian food… I do! That poke bowl, saimin, shave ice, Lau Lau… ahhhh, I wish there was an emoji for a drooling face.

…and that’s why today’s post is supposed to be labeled as Take Me Back to Hawaii! But since we’re celebrating waffles for #SundaySupper, let’s just call it Luau Eggs Benedict Waffle.

Well, isn’t that just the best thing you ever saw? Mmhm. It should be. The hub is a fan of eggs benedict, and that’s most likely the only thing he orders each time we go brunching, so I created my version of egg benedict, especially for him. But I’m taking a shortcut here and use a secret weapon. And that secret weapon is

… biscuit waffle. Psst… not too loud. It works, though. I use a store-bought biscuit dough and bake it on a waffle maker. Top that with kalua pork… I mean slow cooker kalua pork, Lomilomi tomatoes, a soft boiled egg, and a light Hollandaise sauce.

Uhm okay…this is probably just the beginning of a good weekend. So, rise and shine…or go back napping.

Luau Egg Benedict Waffle

Breakfast doesn’t have to be boring. This Luau Eggs Benedict Waffle is so easy to make and check out its secret ingredient. Seriously, breakfast can’t get any better than this!

No ratings yet

Print Pin Rate

Author: Linda

Ingredients

• 1 package of store-bought biscuit dough

Kalua Pork:

• 1 lb pork loin roast
• 2 teaspoons coarse salt
• 4 cloves garlic
• 1 tablespoon water

Lomi Lomi Tomatoes:

• 3 medium tomatoes cubed
• 3 sprigs green onion thinly sliced
• 1 small onion cubed
• 11/2 tablespoon apple cider vinegar
• Pinch of salt

Hollandaise Sauce:

• 2 tablespoons butter
• 1 teaspoon olive oil
• 3 egg yolks
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/4 cup sour cream

Poached Eggs:

• 1 teaspoon vinegar
• 2 eggs
• Salt to taste

Instructions

• Kalua pork: Stab the pork with a trip of a knife. Rub sea salt all over the pork evenly. Insert the garlic into 4 different stabs (2 on each side). Place in the slow cooker and add water. Cook on low about 8-10 hours. Remove from crock pot, when done. Shred pork with two forks and discard liquid, reserving a little as needed to keep pork moist.
• Lomi lomi tomatoes: Combine all the ingredients and chill thoroughly.
• Hollandaise sauce: Add butter, olive oil, and egg yolks in a double boiler pot over medium low heat. Continuously whisking until you get a thick, yellow sauce.
• Add in lemon juice, water, and salt while continue whisking until it simmers. Remove from the heat and add sour cream. Mix well and set aside.
• Poached eggs: Add enough water to the pot and vinegar. Bring to boiling. Crack eggs, one at a time, into water; simmer approx. 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
• Biscuit waffle: Using your waffle maker, bake the biscuit dough and cook according to the directions.
• To assemble: Place waffle on a plate. Add kalua pork, lomi lomi tomatoes, poached egg, and drizzle with hollandaise sauce.

Caring is sharing