Waffles with Corned Beef and Dill Pickle Hollandaise Sauce

This waffle and corned beef dish makes for a cozy dinner ­– but it’s so delicious that you’ll serve it for weekend brunches, too.

Cook Time 10m | Ingredients 11 | Serves 6


  • Heat butter in small saucepan set over medium-high heat until melted and bubbling. In blender, combine egg yolks, lemon juice and mustard; purée until smooth. With motor running, pour in butter. Add salt and pepper; fold in pickles. Keep warm.
  • Arrange waffles on foil-lined baking sheet. Pile corned beef and Gruyère cheese on top; drizzle with sauce. Broil for 1 to 2 minutes or until golden brown and bubbly. Sprinkle parsley over top.


  • For even heartier corned beef and waffles, serve each waffle with a poached egg.
  • Substitute Swiss or aged Cheddar cheese for Gruyère cheese if desired.
  • Substitute regular waffles for Belgian waffles if desired.


  • 1 cup (250 mL) butter
  • 6 egg yolks
  • 1/4 cup (60 mL) lemon juice
  • 1 tbsp (15 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • Pinch pepper
  • 1/3 cup (75 mL) finely chopped dill pickles
  • 8 frozen Belgian waffles, toasted according to package directions
  • 3 cups (750 mL) shredded, cooked Grobbel’s Gourmet Corned Beef, Flat Cut
  • 2 cups (500 mL) shredded Gruyère cheese
  • 2 tbsp (30 mL) chopped fresh parsley


Waffles with Corned Beef and Dill Pickle Hollandaise Sauce