Monday, January 18, 2010

Eggs Benedict w/Savory Waffles (Paleo-Friendly)

 Eggs Benedict w/Ham
Eggs Benedict w/Sauteed Chard

Savory Waffles:
Makes enough waffles for 3-4 Servings

2 Large Eggs, separated
1/4 C. Water
1.5 C. Blanched Almond Flour
1 tsp. Sea Salt
1 tsp. Baking Soda
1 T. Chopped Chives
  1. Preheat waffle iron.
  2. In a medium bowl, whisk egg yolks and water until frothy.
  3. Add remaining ingredients and combine until smooth.
  4. Whisk egg whites until they form light, frothy peaks. Fold into batter.*
  5. Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron. 
  6. Cook until golden brown, about 1 minute (depending on waffle iron). 
Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.

*The whipped egg whites will help to create a lighter, more crisp waffle.

Makes enough sauce for 2-3 Servings

2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste
  1. In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.
  2. While whisking, stream in oil.
  3. Add sea salt and lemon juice, to taste.
  4. If the hollandaise begins to separate, add more water and whisk.
To Assemble:
1. Begin with the waffle, as your base.
2. Add any of the following base items:
   -grilled or sauteed chard, spinach, or kale
   -thinly-sliced ham or turkey
   -roasted or grilled asparagus
    -fresh or grilled tomato
3. Top with poached egg(s)
4. Drizzle with hollandaise sauce
5. Garnish with chives


MK Crossfit Daytona said...

Hi Jen! I found your blog while I was searching for a paleo waffle recipe. Thanks for this, it is amazing. I used just the waffle portion of rhe post but I plan on revisiting for the whole deal.

jencereghino said...

Thanks for the feedback! I'd love to hear back when you try the Eggs Benedict. Pre-Paleo we would make a really indulgent version, maybe twice a year, so this is my "paleotized" version of that. Definitely not for daily consumption, but nice to throw in the mix every so often.

Anonymous said...

Hi Jen,

My quest for a paleo waffle has ended! I tried the recipe and was pleased, then I added some cinnamon (lots), chia seeds, dulse flakes and a bit more water to make them a more runny consistency (we like our waffles fluffy) and they turned out exactly like my pre paleo waffles!

Thanks for the recipe. I will be posting my modified version soon.

jencereghino said...

I'll check out your blog, for the update! I have another version to which I add cinnamon, grated apples, and shredded coconut...I love the addition of cinnamon. I have not yet used chia seeds, but have seen them used for their gelatinous that why you incorporated them?

Thanks for checking out my blog!

Mado said...

Yummy! Had this for breakfast and now am eating a leftover waffle for dinner spread thickly with liver pate. I have totally tricked myself into thinking I am eating toast. Between this and the paleo carrot cake I made a few days ago, I think my boyfriend is about to propose.

jencereghino said...

Nice! I definitely used my cooking skills to 'rope in' my husband...keep it up! ;)

Great idea with the liver pate! I have 1lb of chicken livers that I am going to cook up this week and was trying to figure out a way to enjoy the pate. Great idea! I'm going to play around with that idea this weekend.

studt4blog said...

Oo, am loving the savory waffle idea, hoping I can convince my son's nutritionist to try and fit it into his Ketogenic diet. He loves waffles. Am loving your site and hoping to make the transition ot Paleo while we learn a new (very extreme but very necessary) Ketogenic diet in hopes of curing my son's Epilepsy. I figure if I'm going to be in the kitchen 10x more making and weighing his meals I may as well be prepping mine too!