Is there anything better for brunch than eggs? And bacon? And waffles? No, no there really is not. So why, wouldn’t I combine the three and kick it up ten notches by making some waffles benedict stacks?! I would. And I have.
I won’t lie when I say that poaching eggs is not my favorite past-time. However, the flavor makes it all worth it. Luckily, I found an awesome tutorial on YouTube via Mr. Alton Brown to help you if you haven’t poached an egg before. If you do not want to poach them, you can scramble them or fry them and place them inside too! You really cannot go wrong with the way you go about cooking your eggs for these stacks.
This Classic Waffles recipe I made a few weeks ago has been the stepping stone for so many more recipes to come. I am so excited to use the recipe again and again for more sweet and savory dishes alike.
Until then, I will need you to settle (just kidding) for these benedict stacks. I decided to use some dark greens, berries (with figs for a jam because hey, they ARE in season after all), a homemade hollandaise, and some caramelized onions to really add even more flavor to these already delicious waffles. Essentially, you can substitute the dark greens (spinach, kale or arugula) for another green if you’d like. You can also use a jam you already may have in your refrigerator… !
These waffles DO freeze well. I like to make a couple of batches at once, and then plop the other few into the freezer so I have an easy go-to breakfast OR lunch. I know these look exciting to make and delicious to eat, so I will leave you to it. Please tag me on Instagram or any other social media handle if you do make these and let me know what you think! I cannot wait to hear how you kicked the creativity up a notch and made them your own.
SWEET AND SAVORY WAFFLES BENEDICT STACKS
- One batch of my Classic Waffles
- a few handfuls of arugula kale or spinach
- 6 strips of bacon cooked
- 1/2 yellow onion roughly chopped
- 2 tablespoons ghee
- 1 1/2 tablespoons coconut sugar
- 4 eggs for poaching
- For the jam:
- 1 cup of blackberries
- 2 black mission figs diced
- 1 tablespoon raw honey
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 1 teaspoon lemon juice
- For the hollandaise:
- 1/2 cup melted ghee
- 2 egg yolks at room temperature
- 1 tablespoon fresh squeezed lemon juice
- pinch of sea salt
- 1/4 teaspoon smoked paprika
|Cook Time||10 minutes|
|Prep Time||15 minutes|
- First, make one batch of my Classic Waffles.
- Then, caramelize your onions. Heat up a frying pan on medium-high. Then, add the ghee and let it heat up for another minute. Add the onions. After they turn translucent, sprinkle them with coconut sugar and stir to combine. Remove from heat and transfer to a plate.
- Next, you will want to make the jam. In a small saucepan, add the blackberries, figs, and water. Bring the mixture to a boil, and then let it simmer for 10 minutes. Next, stir in the lemon juice, vanilla extract and raw honey. Continue simmering until the jam thickens. You can break down the fruit as much or as little as you'd like *I like my jam chunky, so I didn't touch it!*
- Next up is the hollandaise sauce. Carefully melt the ghee until it's warm. Be careful, as you do not want it to be boiling.
- In a high-speed blender, add the egg yolks, lemon juice, salt and paprika.
- Starting on a low-speed setting, let the blender run for at least 30 seconds. Next, VERY slowly drizzle in the ghee. If you do NOT go slow, the hollandaise will not emulsify. Once you have added the ghee and the hollandaise has thickened, transfer the mixture to a small bowl.
- Last step will be poaching the eggs! This is the YouTube tutorial I used to help me out with doing so: https://www.youtube.com/watch?v=UMiCy8EH1go (none other than THE Alton Brown)
- After your eggs have been poached, it's time to build the benedict stacks.
- Cut the waffles into four quadrants, and add all of the ingredients to the waffle. Then, place another quadrant on top to make a stack! Voila. But keep going... you will want more than one of these.