Eggs Benedict Waffles (GF)

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One of L and M’s favorite childhood breakfasts is Eggs Benedict. With this blog, we’ve been pushing ourselves and searching for more recipes to spice things up. Obviously, we had to try this on top of a waffle.


  • waffle mix
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon herbs de provence
  • 1 teaspoon organic lemon juice
  • 2 local pasture-raised eggs
  • 2 local pasture-raised egg yolks
  • 1/4 cup organic grass-fed butter (1/2 stick)
  • 1 teaspoon organic lemon juice
  • dash of cayenne pepper
  • pinch of kosher or sea salt
  • 2 teaspoons organic distilled white vinegar
  • 2 organic tomato slices
  • 1/2 of an avocado, sliced

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1. Heat a medium sized sauce pan of water over medium high heat. Add in white vinegar and bring to a simmer. Look here for step by step instructions on how to poach an egg.

2. Prepare your waffle mix according to package instructions. Mix in black pepper, herbs de provence, and lemon juice. Pour into a preheated waffle maker and cook to your liking.

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3. While your waffles are cooking, heat the butter in a small sauce pan until melted and bubbly. (Making hollandaise the traditional way can be a little tricky, so we’re going to show you a way to make fail-proof hollandaise. You’ll need a blender or an immersion blender to make it work. We’re using L’s new favorite kitchen gadget, the immersion blender.) Place two egg yolks in your immersion blender cup. Whip until combined and then slowly drizzle in the hot, melted butter. Stir in lemon juice, cayenne, and a pinch of salt. If hollandaise is too thick, you can add in a splash of water to help thin it out.

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4. When your waffles have finished, move to a plate and top with avocado and tomato slices. Gently slide your poached egg on top and smother with hollandaise sauce.

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