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Hatch Chile Waffles Eggs Benedict Recipe

by Maya Last Updated on July 29, 2020 6 Comments

Hatch Chile Waffles Eggs Benedict - These Paleo waffles are perfect for breakfast, lunch, or dinner! | wickedspatula.com
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This spicy combo of Hatch Chile Waffles paired with classic Eggs Benedict is perfect for breakfast, lunch, or dinner!

I adore hatch chiles! Now is the time to snatch them up as the season comes and goes in the blink of an eye. If you’ve never had a hatch chile before I would say that the heat level is just a bit milder than a hot jalapeño. When roasted the flesh becomes buttery and absolutely wonderful. There’s really no comparison in my mind when it comes to which pepper I like best. It will always be the hatch.

peppers

I figured I would do something unique with them and after contemplating a few different recipes I decided on Hatch Chile Waffle Eggs Benedict. BEST.DECISION.EVER.

While devouring my waffle drenched in hollandaise I was wishing I had about 10 more. I have no shame.

grilled peppers

A quick minute on the gas stove to blister the peppers lends to a nice smoky flavor throughout the waffle which goes great with a bit of chorizo and sauteed spinach. And of course we couldn’t leave out the avocado!
Hatch Chile Waffles Eggs Benedict finished meal

I swear there’s all sorts of goodness going on here. PLUS, it only takes a few minutes to throw everything together. It took me around 30 minutes and that’s making notes as I go and shooting pictures. Not bad! One bite and I think you’ll agree.

RECIPE CARD

4.67 from 3 votes

Hatch Chile Waffle Eggs Benedict

This spicy combo of Hatch Chile Waffles paired with classic Eggs Benedict is perfect for breakfast, lunch, or dinner!

Course Breakfast, Main Course
Cuisine American
Keyword dinner, lunch
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Author Maya Krampf from WickedSpatula.com
Servings 2
★ Review Print

Ingredients

Please ensure Safari reader mode is OFF to view ingredients.

Waffles

  • 1 cup blanched almond flour
  • 4 eggs
  • 2 hatch chiles roasted and minced
  • 1 tablespoon olive oil
  • 1 teaspoon paleo baking powder (you can make your own paleo version)
  • 1/2 teaspoon sea salt

Hollandaise

  • 2 egg yolks
  • 6 tablespoons ghee
  • 1 tablespoon lemon juice
  • Pinch cayenne pepper
  • Salt and pepper to taste

Toppings

  • 3 cups spinach
  • 5 ounces chorizo
  • 4 eggs poached
  • 1 avocado sliced
  • Extra roasted chiles
Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

  1. Make the Waffles: Start by roasting your chilies. I simply place them over a flame on my gas stove and allow them to char flipping them once of twice. You can also place them under your broiler for a few moments. Remove the tops and mince. Combine the chiles with the remaining waffle ingredients and mix until smooth. Preheat your waffle iron and at this point bring a medium pot of water to a simmer for the eggs. Once the iron is preheated pour in half the batter and cook according to its directions. Repeat with remaining batter and set the waffles somewhere warm or in a 200 degree oven.
  2. Make the Chorizo and Spinach: Place a medium size pan over high heat and start browning the chorizo, stirring occasionally for about 5-6 minutes until browned and no longer pink. Remove with a slotted spoon leaving the grease in the pan and set aside. Lower the heat to low and add in the spinach allowing it to slightly wilt.
  3. Poach the Eggs: Working one at a time crack an egg into a shallow dish and carefully pour into the simmering water as close to the surface as you can. Let poach for 3 minutes, remove with a slotted spoon, and drain on paper towels. Repeat with remaining eggs.
  4. Make the Hollandaise: Heat 6 tablespoons of ghee over medium high heat until melted and bubbling. Place 2 egg yolks in a blender with the lemon juice and cayenne. Blend for 30 seconds until yolks are broken down. With the blender running stream in the bubbling ghee in a slow steady stream. The sauce should thicken. Season with salt and set somewhere warm like beside your stove to keep warm.
  5. Assemble: top the waffles with spinach, sliced avocado, chorizo, 2 eggs, and hollandaise. Sprinkle with additional cayenne and serve.

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    4.67 from 3 votes (3 ratings without comment)

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    6 Comments

  1. Ashley Matsko

    ReplyJuly 27, 2016

    Thank you for mentioning Hatch Green Chile. We would love to send you a free box of our Hatch Green Chile as a thank you! If you’re interested, please send me an email.

  2. Jennifer Stewart

    ReplyAugust 28, 2015

    Eggs Benedict are the best! I love a spicy one so this is right up my alley!!! Beats chicken and waffles any day!

  3. nibbles by nic

    ReplyAugust 27, 2015

    ok, so this may be the most creative brunch date I have seen to date! Love the sweet/savory idea and those Hatch chilies…gotta get me some of those ASAP in NY!

  4. Debra @ Bowl Me Over

    ReplyAugust 27, 2015

    I absolutely love hatch chilies – and the Egg Benedict? Brilliant recipe – be making this for my hubby on Saturday!

  5. Judy@ImBoredLetsGo

    ReplyAugust 27, 2015

    Oh this sounds like a wonderful recipe!!! I love hatch chiles…prior to my apartment dwelling life, I would order 20lb. boxes and roast them up and freeze them for the year. Love, love, love!

  6. Marye

    ReplyAugust 27, 2015

    Oh my gosh, this looks so good! It also looks very filling!

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