It’s Monday morning, and you’ve probably started the day with something sensible—steel-cut oats or a quick smoothie—after a weekend of bacon and indulgence. Still, many of us secretly yearn for a slow morning and a leisurely brunch. That weekend promise keeps us going through the week.
I seem to be slipping into Easter mode earlier than usual—maybe because the snow stopped the day W’s much-anticipated snow tube arrived in mid-January (it’s still sitting unused in the front hall), or perhaps because Easter is arriving sooner than expected. Regardless, the warmer, longer afternoons have me leaning toward weekend brunches. Most Saturdays I like to linger in the kitchen baking treats to enjoy with coffee, but this past weekend the table was crowded with family, so I used the occasion to make hollandaise. Hollandaise is essentially mayonnaise made with melted butter instead of oil, and it’s dangerously good—perfect for dipping anything from toast to a spoon. It’s one of those sauces that quietly makes everything better.
I couldn’t decide between eggs Benedict and waffles—so I combined them. The pockets in the waffles are ideal for catching drips from perfectly runny eggs, and that combination felt like the best of both worlds. I love a runny yolk, and poached eggs on toast have been a family favorite for as long as I can remember. They’re simple to make for a crowd, too.
For a gathering, poach several eggs at once and transfer them to a shallow pan or container. Cover and refrigerate until you’re ready to serve; when the time comes, slip them back into simmering water just long enough to reheat. Keep waffles warm in the oven on a low setting, and the hollandaise will hold at room temperature while you set the table. If the sauce starts to thicken, place its pitcher in a bowl of warm water to loosen it. And if anything’s left over, spread hollandaise on toast—it’s delicious that way, too.
This simple, adaptable approach makes brunch manageable without sacrificing flavor: waffles to hold the yolks, poached eggs for that luxurious runniness, and hollandaise to tie it all together. It’s an easy menu to scale for a few people or a houseful of guests, and most elements can be prepared a little ahead so you’re not stuck at the stove when everyone’s ready to eat.
Blog Flog: I’m participating in the Egg Farmers of Canada campaign managed by SJ Consulting. I received compensation for my participation, and the thoughts above are my own.