Eggs Benedict over Savory Waffles

 


INGREDIENTS
  

Waffles

  • 3 eggs
  • 3/4 cup raw cashew butter
  • 3 tablespoons almond milk
  • 2 teaspoons bacon fat melted
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3 tablespoons coconut flour
  • 1 piece of bacon and chopped rough
  • 2 chives chopped

  • Hollandaise Sauce

    • 2 eggs yolks
    • 1/4 cup melted grassfed butter or ghee unsalted (for dairy-free, follow this recipe for Coconut Oil Hollandaise)
    • 2 teaspoons Lemon Juice
    • 1/4 teaspoon Salt
    • 1/8 teaspoon Paprika or Cayenne if you want some heat

    To serve

    • 4 savory Waffles
    • 4 slices cooked ham
    • 4 eggs poached
    • 1/4 cup Hollandaise Sauce recipe follows
    • chives to garnish

    INSTRUCTIONS
     

    Process (Waffles and Benedict):

    • Preheat your waffle iron
    • In a stand mixer, or using a handheld electric mixer, beat the eggs with the cashew butter, almond milk, bacon fat, and garlic.
    • Mix the salt, baking soda and coconut flour in a small bowl, then pour the dry ingredients into the wet mixture.
    • Beat for 30 seconds until the batter is fully incorporated, scraping the bottom of the bowl to make sure you get all of the sticky cashew butter.
    • Fold the chopped bacon and chives into the batter by hand.
    • Cook your waffles according to the instructions on your waffle iron, then keep them in a warm oven until you’re ready to assemble the benedict.***Every machine is different, so watch the waffles really carefully to ensure they don’t burn. This batter will not take as long to cook as a regular waffles and will probably be done before your indicator light turns green. Once the steam stops, they are likely done. Mine takes about 30-45 seconds for each batch.***

    Process (Hollandaise Sauce):

    • Pour boiling water into a blender, then cover and let sit for 10 minutes. Dump out the water and dry the container thoroughly.
    • Blend the egg yolks with the lemon juice, salt, and paprika.
    • With the blender running on low, slowly pour in the hot melted butter.
    • Blend for about 30 seconds until the sauce has thickened and the butter is well incorporated. The sauce will continue to thicken as it cools.***If it gets too thick, warm it over very low heat until it becomes runny again (about 10 seconds in a microwave and a minute on a low burner). Be careful not to use too high of heat or your eggs will scramble and your butter will curdle.***Layer each waffle with a slice of ham, poached egg, drizzle of hollandaise, and a few chives.






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