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.

  
  

SOURCE: civilized caveman