There’s something so special about waffle eggs benedict. It’s like breakfast and brunch had a little party, and the result is this fun, hearty dish. With spicy hatch chiles adding a nice kick, every bite is a tasty surprise!
Solves busy weekend brunch chaos by delivering spicy Hatch Chile waffles with eggs Benedict style assembly, cutting prep time and simplifying make-ahead options.
I always find myself in a pickle when it comes to breakfast ideas. Sometimes, I just can’t think of what to whip up that’ll make everyone happy. This recipe saves the day by swapping out traditional English muffins for crispy, warm waffles. It feels like a little celebration!
What I love about this recipe is how quick it is. You can have everything ready in about 28 minutes, prep included! The waffles stay crispy, the eggs are poached to perfection, and the hollandaise sauce is easy to make, too. It’s a win-win for busy mornings!
If you love a twist on classic dishes, this is a must-try! If you also enjoy flavorful frittatas, you might want to check out my White Pizza Frittata for a tasty option!
Why You Will Love This Recipe
- Unique Flavor : The hatch chiles add a spicy, smoky twist that makes this dish stand out from traditional eggs benedict. It’s a fun way to spice things up.
- Texture : Freshly cooked waffles provide a delightful crispness that holds up nicely against the creamy hollandaise and runny poached eggs. It’s a satisfying mix.
- Convenience : This recipe comes together in under 30 minutes, making it a great option for any meal of the day without taking up your whole morning.
- Storage : While best enjoyed fresh, the waffles can be stored for up to two days. Just pop them in the toaster to get that crispiness back.
Hatch Chile Waffles Eggs Benedict
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 2 servings 1x
- Category: brunch
- Method: waffle maker
- Cuisine: American
- Diet: Gluten Free
Description
A delicious twist on classic Eggs Benedict featuring hatch chiles and crispy waffle bases.
Ingredients
- 1 cup (112g) blanched almond flour
- 4 large eggs
- 2 hatch chiles, roasted and minced
- 1 tablespoon (15ml) olive oil
- 11/2 teaspoon (5g) paleo baking powder
- 1/21/2 teaspoon (3g) sea salt
- 2 egg yolks
- 6 tablespoons (84g) ghee
- 1 tablespoon (15ml) lemon juice
- Pinch cayenne pepper
- Salt to taste
- 3 cups (90g) spinach
- 5 ounces (142g) chorizo
- 4 large eggs (poached)
- 1 avocado, sliced
- Extra roasted chiles
Instructions
- Roast Chiles: Start by roasting the hatch chiles over an open flame. You will know they are ready when the skins start to blister and turn black, enhancing the flavor. Keep an eye on them; burnt chiles can ruin your dish.
- Whisk Hollandaise Sauce: In a blender, whisk the ghee and egg yolks together until creamy and smooth. Aim for a velvety texture, being careful not to overheat the mixture on the stovetop, or you may end up with scrambled eggs instead of sauce.
- Make Waffles: Prepare your waffle batter using the almond flour, eggs, olive oil, baking powder, and sea salt. Pour the batter into a preheated waffle iron. You will want it to sizzle a bit as it cooks, indicating it is doing its job. Do not skip the oil or cooking spray, as this is key to avoiding sticky waffles.
- Poach Eggs: Bring a medium pot of water to a gentle simmer. Crack your eggs into the water and cook for about 3 minutes for soft, runny yolks. Keep a timer handy and watch closely to avoid overcooking the eggs.
- Assemble the Dish: Begin layering by placing a waffle at the base. Top it with the minced hatch chile, followed by a poached egg. Drizzle a generous amount of hollandaise sauce over the ensemble. The colors should pop, making it super inviting. Quickly assemble to avoid a soggy waffle, as that could mess with the presentation.
Notes
- Storage Tips: Best served immediately, but waffles can be stored in the refrigerator for up to 2 days. Reheat in a toaster or oven.
- Expert Tips: Ensure the waffle iron is properly preheated and use enough oil to prevent sticking. If the hollandaise sauce is too thin, gradually blend in more ghee until the desired thickness is achieved. For poached eggs, reduce the cooking time to 3 minutes to get runny yolks without overcooking. If waffles turn out soggy, ensure they are cooked thoroughly, and hold them in a warm oven at 200 degrees F to maintain crispness.
- Reheating Instructions: Reheat waffles in a toaster or oven at a low temperature until warmed through.
- Serving Suggestions: Serve with sliced tomatoes or a mixed salad for freshness. Pair with a side of mixed fruit for a colorful plate. Offer a variety of hot sauces for different heat levels.
- Recipe Variations: Add cheese between the waffles for extra richness. Swap spinach with arugula for a peppery flavor. Use smoked salmon instead of chorizo for a different protein.
- Ingredient Notes: Select ripe avocado for best flavor and freshness. Use spicy or mild chorizo depending on your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Recipe Tips
- If waffles are sticky, check that the waffle iron is hot enough and lightly oil the surface before pouring in the batter.
- For a thicker hollandaise, slowly blend in an extra tablespoon of ghee until you reach your desired consistency.
- When poaching eggs, try cooking them for just 3 minutes to achieve a runny yolk without overcooking.
- If your waffles turn out soggy, ensure they’re cooked through and hold them in a warm oven at 200°F to maintain crispness.
- For the best flavor, roast hatch chiles directly over a flame until charred, enhancing the spiciness in your dish.
Serving Suggestions
Serve alongside sliced tomatoes or a fresh salad for a refreshing contrast. A side of mixed fruit adds color and variety to the plate.
These waffles can also be used in creative dishes like a breakfast sandwich or a unique brunch platter. They pair well with poached eggs, bacon, or avocado as alternative toppings.
Offer an array of hot sauces to cater to different spice preferences. A drizzle of hollandaise sauce can add richness and depth to the dish.
Recipe variations
- You can use coconut flour instead of almond flour for a different texture while keeping it gluten-free.
- Add 1/2 teaspoon garlic powder and 1 teaspoon smoked paprika for a zesty punch.
- Either wilt the spinach before serving or use fresh arugula for a peppery bite in your dish.
- Scale the recipe by using 1/2 cup almond flour and 4 eggs if making a smaller batch.
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How to Store?
To keep your waffle eggs benedict fresh, follow these storage tips:
Room Temperature: Store waffles in an airtight container at room temperature for up to 1 day. This method maintains their texture.
Refrigeration: Refrigerate waffles in an airtight container for up to 2 days. Reheat in a toaster or oven for best results.
Freezing: Wrap waffles in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Other Recipes You’ll Love
- Mini Frittata
- Zucchini Frittata Recipe with Ricotta
- Mushroom and Gruyere Frittata
- Asparagus and Goat Cheese Frittata
If you enjoyed this waffle eggs benedict or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
