recipe Marmite Eggs Benedict with Waffles Recipe

Toast the waffles according to package instructions.

In a small saucepan, melt the butter over low heat. Stir in the Marmite until well combined.

Poach the eggs: Fill a large saucepan with water and bring it to a gentle simmer. Add the vinegar and salt to the simmering water. Gently crack each egg into a small bowl, then carefully slide it into the water. Cook the eggs for about 3-4 minutes for a soft yolk, or longer if desired. Remove the eggs from the water with a slotted spoon and drain on a paper towel.

Assemble the eggs Benedict: Place a slice of ham on each toasted waffle. Top with a poached egg, then drizzle the Marmite butter sauce over the eggs. Season with black pepper and sprinkle with chopped parsley.

Serve immediately and enjoy!