Savory Waffles Benedict (Low FODMAP)
30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4-8 • Ok to make ahead: Steps 1-5
Want a new (dare I say better) version of classic Eggs Benedict? One that can easily be made gluten-free? This is it! Waffles Benedict, made with crisp and cheesy savory waffles, flavorful ham, perfectly poached eggs, and creamy Hollandaise sauce. Worried about making the Hollandaise sauce yourself? Follow my Easy Hollandaise Sauce recipe and you’ll be a pro in no time. So, next time you get family or friends together for brunch, impress them with your culinary skills by serving them this fabulous breakfast.
Ingredients
2 cups gluten-free flour
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons baking powder
2 tablespoons granulated sugar
2 eggs
4 tablespoons, 1/2 stick, unsalted butter, melted
2 cups lactose-free milk
1 cup shredded Swiss or gruyere cheese
2 tablespoons fresh chives, chopped (plus more for serving)
1/4 teaspoon black pepper (to taste)
8 slices Canadian bacon or ham
8 poached eggs
1 cup hollandaise sauce (recipe below)
Directions
(1) Prepare: Make the hollandaise sauce (recipe below). Melt the butter. Heat and lightly brown the Canadian bacon (if using) or the ham in a dry frying pan over medium-high heat.
(2) Combine dry ingredients: Put flour, salt, baking powder, and sugar in a medium mixing bowl and whisk to combine.
(3) Combine wet ingredients: In a separate, small bowl, whisk the milk, eggs, and melted butter together.
(4) Blend the batter: Pour the blended wet ingredients over the dry ingredients and stir with a wooden spoon until combined. There’s no need to get all the lumps out.
(5) Add the cheese: Fold in the cheese, chives, and pepper.
Make-ahead note: At this point, let the batter rest while you preheat the waffle iron, or cover the bowl tightly with plastic wrap and keep it in the refrigerator for a few hours or up to 1 day until you’re ready to cook the waffles.
(6) Cook: Preheat the waffle iron. Once your waffle iron is heated, spray the iron top and bottom with coconut oil cooking spray (or another cooking spray), then ladle an equal amount of batter into each segment of the waffle iron. Cook until crisp but not burned (about 3 minutes). Remove from the waffle iron to a cooling rack to keep the waffles crisp.
(7) Poach the eggs: Poaching eggs is a snap with this nifty egg-poacher insert for your frying pan. In a deep frying pan put about 1/4 inch of water and set the poacher in the water. Turn the heat to medium-high just until the water boils, then turn it down to medium. Put about 1/2 teaspoon of butter in each poaching container. Once it melts, spread it up the sides of each container. Add an egg to each poaching container plus a light sprinkle of salt and a grind of pepper. Cover the pan and cook for 3-5 minutes, depending on how soft you like your eggs. Remove from heat as soon as they reach your desired doneness.
(7) Plate and serve: Starting with a waffle (or two) on each plate, add a drizzle of Hollandaise sauce, then layer on the Canadian bacon or ham, the poached egg, and another generous drizzle of Hollandaise sauce. Sprinkle with chopped chives and a grind of fresh black pepper. You can also set this up like a waffle sandwich with one waffle on the bottom and one on top!
Ingredients: Easy Hollandaise Sauce
3 egg yolks
1 tablespoon fresh-squeezed lemon juice (or more to taste)
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/2 cup salted butter, melted
Directions: Easy Hollandaise Sauce
(1) Prepare: Separate the eggs so you have just the 3 egg yolks in a medium-sized mixing bowl or in the jar of a blender. Add the lemon juice, Dijon mustard, salt, and cayenne pepper. Whisk until well combined or blend for about 5 seconds.
(2) Melt the butter: In a microwave-safe cup, melt the butter for about 1 minute until it’s hot. Or do this in a small saucepan on the stove over medium heat. Butter should be fully melted and hot but not browning.
(3) Combine: While whisking constantly, slowly pour the hot butter into the egg yolk mixture until all butter is fully incorporated. If using a blender, slowly pour the hot butter into the egg yolk mixture while the blender is running at medium speed. If using an immersion blender, slowly pour the hot butter into the egg yolk mixture with the immersion blender, in the middle of the mixture, running on medium speed.
(4) Finish: Once all the butter is incorporated and your sauce is smooth, taste and add more salt if needed.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
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