A savory update to the Civilized Waffles

I just wanted to post a quick update to the Savory Waffles post.

After the delicious results from the modified waffle recipe, I wanted more. The hubby was in agreement as well, but wanted to do the waffles properly, most closely following the recipe with benedict and all! And so it was, and it was once again amazing! The bacon and chives not only add another degree of flavor to the waffles, but texture. The fresh waffles are so crunchy, and while they have a wonderfully light, airy middle, the bacon adds an additional savory crunch to every bite. In many ways it reminds me of chop block bread, but even more awesome! I'm excited to experiment with these more, perhaps adding in some sun-dried tomatoes and herbs, maybe even a cheese. Sounds like a modified breakfast pizza will be in the near future....

The second part of the recipe, the Hollandaise sauce, was interesting. Not quite as sauce-like was we were anticipating, though that may have been chef error (guess we'll just have to try making it again), it still had an amazing flavor that only got better as it mingled in with the egg yolk and started soaking into the waffle.

All in all this was another amazing brunch. Eating out on the porch I felt like we were at our own little bistro complete with exceptional food and the best company (thank you honey!). Can't wait till next weekend to experiment some more!


The Recipe(s):

WAFFLES

• 3 eggs
• 3/4 cup raw cashew butter
• 3 tablespoons almond milk
• 2 teaspoons bacon fat, melted
• 1/4 teaspoons minced garlic
• 1/4 teaspoons salt
• 3/4 teaspoons baking soda
• 3 tablespoons coconut flour
• 1 piece of bacon and chopped rough
• 2 chives chopped

HOLLANDAISE SAUCE

• 2 eggs yolks
• 1/4 cup melted grassfed butter or ghee, unsalted (for dairy-free, follow my recipe for Coconut Oil Hollandaise)
• 2 Tsp Lemon Juice
• 1/4 Tsp Salt
• 1/8 Tsp Paprika or Cayenne if you want some heat

TO SERVE

• 4 Savory Waffles
• 4 Slices cooked ham
• 4 Eggs poached
• 1/4 Cup Hollandaise Sauce, recipe follows
• Chives to garnish

The Process (Waffles and Benedict):

• Preheat your waffle iron
• In a stand mixer, or using a handheld electric mixer, beat the eggs with the cashew butter, almond milk, bacon fat, and garlic.
• 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.***

The 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.