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Eggs Benedict on Cheddar Waffles
Cummulative Rating
Servings
Makes 2 servings.
Difficulty
Medium |
Ingredients
For the Waffles:
1 small russet potato, peeled and cut into 1-inch pieces
2 cups gf flour
2 teaspoons kosher salt
1 Tablespoon baking powder
1/4 teaspoon baking soda
2 Tablespoons sugar
3 large eggs, lightly beaten
8 Tablespoons unsalted butter, melted
2 cups buttermilk
1 cup cheddar cheese, grated
(Milk to thin batter, if necessary)
For the Hollandaise:
3 large egg yolks
1-1/2 Tablespoon cold water
1/2 cup warm clarified butter
Dash of cayenne pepper
Salt and white pepper to taste
Lemon juice to taste
For Eggs:
4 poached eggs
4 slices of gf ham, warmed
2 scallions chopped |
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Directions
Make the waffles:
Place the potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-12 minutes. Drain and mash the potatoes. Measure out 1/2 cup of the mashed potatoes for the waffles.
In a large bowl, combine the gf flour, salt, baking powder, baking soda, and sugar. Whisk until dry ingredients are thoroughly combined.
In a separate bowl, whisk the eggs, butter and buttermilk together. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the cheddar cheese and mashed potato.
Note: If the batter seems too thick, stir in up to 1/4 cup milk to thin.
Spoon batter onto a prepared waffle iron and cook until brown and crisp. Transfer waffles to a baking sheet and keep warm in a 200°F oven.
Make the Hollandaise:
Place the egg yolks and 1-1/2 tablespoons water in the top of a double boiler. Off the heat, whisk the eggs until they are light and frothy. Place the double boiler over barely simmering water and whisk the eggs, continuously, until thickened, about 2-4 minutes. Be careful not to let the eggs get to hot or they will scramble. Remove the pan from over the water and whisk to slightly cool the mixture. Whisking constantly, add the warm clarified butter in a steady stream. Adjust seasonings to taste with cayenne pepper, lemon juice, salt and white pepper. Serve immediately or keep the sauce warm for up to 30 minutes by placing it in a bowl of warm (not hot) water.
To assemble Eggs Benedict:
Lay waffle on a plate (we like to stack two halves on top of each other). Top with a slice of warm ham. Lay two poached eggs on top of the ham. Spoon hollandaise over the top and garnish with chopped scallions. Serve immediately. |
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Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
You will have more waffles than you will need to make 2 servings of Eggs Benedict - freeze the extra waffles in an airtight container between sheets of wax paper. They will save for several months in the freezer this way. To reheat, pop them in the toaster.
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