Chaffles Benedict
A classic Eggs Benedict using cheesy mini-waffles instead of English muffins.
Equipment
- Dash mini-waffle iron
- Immersion blender
- Egg poacher pan
Ingredients
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp lemon juice
- 2 pinches Kosher salt
- 1/4 tsp dijon mustard or hot sauce optional
- 1 stick (1/2 cup) salted butter
For the Chaffles Benedict
- 12 large eggs divided
- 1 cup shredded cheddar
- 8 slices Canadian bacon
Instructions
For the Hollandaise Sauce
- Put the egg yolks, lemon juice, salt, and optional dijon mustard or hot sauce into the bottom of the cup that came with your immersion blender.
- Melt the butter in a separate container in the microwave, then allow it to cool for a couple of minutes. Pour the butter over the egg yolks.
- Put the head of the immersion blender in the bottom of the cup and pulse it. You should see the bottom of the mixture begin to become cloudy and pale yellow. As you continue to pulse, the cloudy layer should begin to rise up to the surface. Gently rock and lift the head of the blender as you continue to pulse. Eventually, when the mixture is mostly emulsified, you can lift the head of the blender all the way to the surface to finish the sauce. It should be thick and creamy with no chunks, and should easily coat a spoon without running.
For the Chaffles
- Heat up the waffle iron. Pour water in the bottom of your egg poacher pan and put it over medium-high heat.
- Beat 4 of the eggs in a small bowl. Reserve the remaining eggs for poaching.
- Sprinkle a tablespoon of cheese onto the bottom of the hot waffle iron. Add about a tablespoon and a half of the beaten eggs, being careful not to overfill, then sprinkle another tablespoon of cheese on top. Close the waffle iron and cook for about 2-3 minutes, until golden brown. Remove the waffle and repeat for all remaining egg and cheese. You should end up with 8 chaffles. Keep the finished ones in the oven on warm.
- Fry the Canadian bacon in a frying pan, heat in the microwave, or heat two at a time in the waffle iron.
- To poach the eggs, crack them directly into the cups and cook until the exterior is just set, about 4 minutes. Remove from heat. To assemble, place a slice of Canadian bacon on each chaffle, then top with a poached egg and Hollandaise. Sprinkle with pepper and serve immediately.
- Macros per serving: 601 calories, 1 gram net carbs, 34 grams protein, 51 grams fat.