If all you do everyday is think about food, before a meal, during a meal and after a meal….then you and I must become friends! I’m constantly writing little notes of ideas I come up with when i’m day dreaming about food (95% of the time).  I find that especially during the work week it’s hard to find the full time to be creative and have fun in the kitchen.  But when the weekend hits….I go big or go home, like with these Kimchi Mac and cheese Waffles benedict.

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The weekend to me means time to see family and friends and enjoy each others company. Food seems to be the best way to bring people together, it always has been! You can never go wrong asking someone to go out to eat,have a coffee grab a drink, a pastry, try a new restaurant and most of all open your home and kitchen to them.  These kimchi waffles were on my mind all week and when the weekend came it was actually on the top of my priority list!  I invited over my sister for brunch and we just spent the morning with belly filled laughs, catching up, learning new things and there were also naps.

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These kimchi waffles are delicious.  Packed with all the flavour of kimchi with crispy macaroni and cheese crusts.  Waffling is a great way to use up leftovers!! (trust me- i’ve waffled a lot of things!)

These waffles are a hit even amongst non-kimchi lovers.  If you don’t want to put kimchi, substitute in some sautéed kale or spinach for colour.

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Enjoy these waffles benedict and be sure to let me know how you like them and or if you’ve made them tag me @choperella and hashtag #choperella on social media so i can see your amazing creations! Have fun and be creative!


325g    leftover cooked Mac & Cheese (KD works perfectly fine)

1 cup   kimchi, chopped

3 cups  grated mozzarella cheese, divided

¼ cup   finely sliced green onions

2 tbsp kimchi juice

1 tbsp  gochugang

1 egg beaten

Hollandaise Sauce:

3          egg yolks

1 tsp    lemon juice

½ cup   melted butter

¼ tsp   salt

¼ tsp   pepper


6 poached eggs

Sliced green onions for garnish (optional)


Line a large baking sheet with parchment paper.

In a large bowl mix together the mac & cheese, kimchi, 1 cup mozzarella cheese, green onions, kimchi juice, gochugang and egg.

Make ½ cup mounds/patties of mixture on the baking sheet, packing them tightly to adhere.  Freeze until just frozen, about 10 to 15 minutes.

Pre-heat waffle maker to about 4-5. When the waffle maker is hot, using the remaining two cups of cheese, sprinkle about 1 tbsp of cheese in the middle of the waffle maker. When the cheese starts to melt, add one mound of mixture.  Close the lid gently but do not press down; as the mixture heats up it will press down.

Cook for 4-5 minutes until the waffle is cooked.  Unplug the machine and let cool for 5 minutes to help release easily.  Repeat with remaining mixture.

Meanwhile make the hollandaise.  In a blender combine egg yolks, lemon juice and paprika.  Blend until combined. Turn blender on medium speed and slowly drizzle in the melted butter until emulsified. Add the salt and pepper to taste.  The mixture should be a pale yellow, thick but still run off a spoon as see in photos above.

To serve, top the waffles with sliced avocado and ham.  Top with a poached egg and drizzle with hollandaise sauce. Serve immediately.


–       The waffles can be made ahead of time.  Store them in an airtight container layered with parchment paper.  Heat in a 350F oven for 5-6 minutes.

–       Freeze the waffles and re heat in 350F oven for 7-8 minutes.



Ready in: 1 hour, 25 minutes
Course: Breakfast, Brunch
Ingredient: Kimchi, Eggs


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