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Preheat the waffle maker.
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Pulse 2 eggs and shredded cheese in the blender until well combined.
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Pour the batter in the blender.
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Cook the waffle for 3-4 minutes until golden brown and they easily lift out of the machine.
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Repeat until all the batter is used up and set the cooked waffles aside.
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Put the lemon, egg yolks in the blender and mix until combined.
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Melt the butter in a saucepan over low heat until fully liquid.
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With the blender running on a low setting, very, very slowly add the butter to the egg yolk mixture in a thin stream until all used up.
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After a minute or two an emulsion starts to form.
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Make sure to keep the thin stream very steady and slow to avoid breaking the hollandaise.
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When all the butter is added, the hollandaise should be medium thickness and ready to serve.
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Set the sauce aside and move to poaching the eggs.
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Fill a small saucepan ¾ of the way with water, add the salt and vinegar.
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Place it over medium heat and bring to a rolling boil.
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Use a whisk to get the water going in a swirling motion.
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Drop the eggs into the water and let them cook for 3-4 minutes.
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Use a slotted spoon to remove them and place on a paper towel to remove excess moisture.
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Use a frying pan to heat up the braunschweiger for 1-2 minutes over medium heat to get it browned on both sides.
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Assemble the dish placing the waffles on a plate, topped with braunshweiger, poached eggs, hollandaise sauce and fresh herbs, if using.
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Serve and enjoy.