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.