Marmite eggs Benedict with waffles

Soft, fluffy waffles and a Marmite hollandaise sauce, treat your poached eggs to something special

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 639
  • fat 40g
  • saturates 21g
  • carbs 37g
  • sugars 6g
  • fibre 2g
  • protein 33g
  • salt 3.9g


  • 5 large eggs, 1 separated
  • 75g plain flour
  • pinch of bicarbonate of soda
  • ½ tbsp butter, melted
  • 150ml full-fat milk
  • 50g cheddar, grated
  • 100g hollandaise sauce
  • 2 tsp Marmite
  • handful chives, snipped


  1. Heat the waffle maker following manufacturer’s instructions. Whisk 1 egg white to stiff peaks. In a separate bowl, combine the flour, bicarb and 1 /2 tsp salt. Add the egg yolk, melted butter and milk, and whisk to a smooth, thick batter. Stir in the cheese, then carefully fold in the egg white.

  2. Heat oven to 180C/160C fan/ gas 4. Use a ladle to pour the batter into the waffle maker and cook for 5 mins. Put the waffles on a baking tray in the oven for 5 mins to keep warm.

  3. Meanwhile, poach the remaining eggs on a low heat for 3 mins for runny yolks.

  4. Heat the hollandaise sauce following pack instructions and stir through the Marmite. Top the waffles with two poached eggs, the hollandaise and chives.

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