Luau Egg Benedict Waffle |

Luau Egg Benedict Waffle #SundaySupper

  • Author: Linda | Brunch-n-Bites


  • 1 package of store bought biscuit dough
  • Kalua Pork:
  • 1lb pork loin roast
  • 2 tsp coarse salt
  • 4 garlic cloves
  • 1 tbs water
  • Lomi Lomi Tomatoes:
  • 3 medium tomatoes, cubed
  • 3 sprigs green onion, thinly sliced
  • 1 small onion, cubed
  • 11/2 tbs apple cider vinegar
  • Pinch of salt
  • Hollandaise Sauce:
  • 2 tbs butter
  • 1 tsp olive oil
  • 3 egg yolks
  • 1/4 cup water
  • 2 tbs lemon juice
  • 1/4 cup sour cream
  • Poached Eggs:
  • 1 tsp vinegar
  • 2 eggs
  • Salt to taste


  1. 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.
  2. Lomi lomi tomatoes: Combine all the ingredients and chill thoroughly.
  3. 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.
  4. 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.
  5. 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.
  6. Biscuit waffle: Using your waffle maker, bake the biscuit dough and cook according to the directions.
  7. To assemble: Place waffle on a plate. Add kalua pork, lomi lomi tomatoes, poached egg, and drizzle with hollandaise sauce.