Alright everyone, I am posting this early so all you awesome people out there can make this on Fathers Day for your dads, grandfathers, husbands, brothers, etc and spoil them rotten on their day. To be honest, You won’t be hearing much from me on Fathers day as its still tough for me to deal with not having my father around. He was taken from this earth too early by the horrible cancer monster and I never got to share my real dream or passion for food and photography with him. I know he is seeing it now though and I will just share with the whole world instead, cause thats what he would want. Today’s recipe is coming to you from a good friend of mine, the genius Danielle behind the grain-free recipe blog Against All Grain. Say Hi to Danielle and please click on her picture and go like her Facebook Page. And now the rest of the post is all hers. Enjoy.
I went grain-free about 4 years ago after being diagnosed with a severe auto-immune disease and figuring out that changing my diet was the only way to keep myself out of the hospital. I transitioned to Paleo within the last year or so, but still continue to use a little dairy here and there. My blog is home to over 120 recipes that are grain, lactose, and refined sugar free.
I used to adore eggs benedict and would order it as a special treat every time we ate out for breakfast, but haven’t been able to enjoy it for so long. Now I can, and I think this rendition is even better than the original. Instead of an English muffin (because all Paleo English muffins I’ve tried have sucked), I made a savory waffle that is stuffed with bacon and chives. To save time, you can make the waffles the night before and then throw them in the toaster right before serving the benedict.
Eggs Benedict over Savory Waffles
- 2 eggs yolks
- 1/4 cup melted grassfed butter or ghee unsalted (for dairy-free, follow my recipe for Coconut Oil Hollandaise)
- 2 teaspoons Lemon Juice
- 1/4 teaspoon Salt
- 1/8 teaspoon Paprika or Cayenne if you want some heat
- 4 savory Waffles
- 4 slices cooked ham
- 4 eggs poached
- 1/4 cup Hollandaise Sauce recipe follows
- chives to garnish
Process (Waffles and Benedict):
- Preheat your waffle iron
- 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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