Hatch Chile Waffle Eggs Benedict

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

Instructions

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Servings: 2

Author Maya Krampf from WickedSpatula.com

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

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.
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.
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.
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.
Assemble: top the waffles with spinach, sliced avocado, chorizo, 2 eggs, and hollandaise. Sprinkle with additional cayenne and serve.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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