I probably have more food addictions than a normal person should have. Granted, I rotate between these addictions, sometimes craving burgers everyday, sometimes cereal, other times eggs. Rather than calling them addictions, I choose to call them, “healthy obsessions.” Lately, my attention has been on waffles. If you look at my list of recipes, you can clearly see that I am in love with waffles. I enjoy creating different flavored waffles, both savory and sweet. This time my brain was screaming for a savory waffle dish. My latest creation? A combination of eggs florentine and eggs benedict! Here is eggs florentine on bacon and cheese waffles. Bacon and cheese waffles, you say? Yes, bacon and cheese waffles – with a poached egg, spinach and hollandaise! Now that’s what I call a proper breakfast.
- 2 strips bacon
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk or buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1/4 cup shredded cheddar
- 4 tbsp coconut oil
- 2 egg yolks
- juice of 1/2 lemon
- 1 tsp dijon mustard
- salt and pepper
- dash of paprika
- 3 cups spinach
- 2 poached eggs
- Prepare batter according to recipe (omit sugar and vanilla extract).
- While batter is resting, cook bacon. Heat nonstick pan over medium heat. Add bacon strips and cook until crisp, about 5-7 minutes. Remove from heat and chop into small pieces.
- Preheat waffle maker. Do not butter or spray non-stick spray on the waffle maker. Pour batter in an even layer and sprinkle half the bacon and cheese on top. Cook waffles until golden brown and cheese has melted.
- Meanwhile, prepare the hollandaise. Pour hot water into blender. Close lid and let sit 10 minutes. Drain and dry blender.
- Microwave coconut oil for 30 seconds. Add egg yolks, lemon juice and dijon in blender. While machine is running, slowly pour coconut oil into the mix, letting the sauce emulsify. Continue to blend until thick. Season with salt, pepper and paprika.
- Heat 1 tbsp olive oil in a nonstick pan over medium-high heat. Add spinach and saute until wilted. Season with salt and pepper.
- Assemble the waffles. Place spinach in the center of each waffle, and top with a poached egg. Finish with hollandaise. Serve.
For complete waffle recipe, click here
**Helpful tips and common mistakes
Ham and cheese is a classic combination. Ham and cheese pretzels, ham and cheese sandwich, ham and cheese croissant. Ham and cheese would have made a great waffle, and more in line with the benedict theme I was going for, but what can I say, I simply wanted that bacon.
My all time favorite waffle recipe is from the Food Network website, titled, “Waffle of Insane Greatness.” Given the title, you know it’s going to be a good waffle, and a darn good waffle it really is. I’ve tried several different recipes but I always come back to this particular one. There’s no whipping of egg whites or overnight resting required, but these waffles always come out perfectly crisp and light. There’s nothing worse than a soggy waffle, am I right?
Now get this recipe and tweak it a bit just by adding cooked bacon and shredded cheese. Pour the batter into your waffle maker and sprinkle with bacon and cheese. You may think the cheese will stick to the waffle maker and create a gooey mess, but the cheese actually molds onto the waffle and creates a lovely crispy, cheesy exterior.
Now for the hollandaise. I have despised making this sauce after making it for 2 weeks straight in culinary school. Every day we were forced to make clarified butter and whip a perfect batch of hollandaise. I quickly began to hate making the sauce, but with this blender method, I despise it no more! This is the fastest method I found to making hollandaise and get this, the sauce has never broken! I swear by this method, not only because of its simplicity, but also because it’s healthier, using coconut oil instead of butter.
Saute your spinach, poach your egg, drizzle the sauce and serve. This one serving may not look like a big portion but boy was I full! The waffle alone is already delicious, salty, cheesy with the perfect texture, but top with a poached egg and creamy hollandaise and I’m sold. Would I make this again? Absolutely.
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