Description
A delicious twist on classic Eggs Benedict featuring hatch chiles and crispy waffle bases.
Ingredients
Scale
- 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