Chicken & Waffles Benedict
Why choose when you can have both? This breakfast mash up combines two of my favorite breakfast menu items - eggs benedict and chicken and waffles!
Ingredients
- 4 prepared waffles follow the instructions on the box of Open Nature Gluten Free Pancakes & Baking Mix
- 4 prepared sausages follow the instructions on the box O Organics Chicken Maple Sausage Links
- 4 poached O Organics Large Brown Grade A Eggs
- Chives chopped
Hollandaise Sauce
- 4 egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter melted
- 1 pinch cayenne
- 1 pinch salt
Instructions
Making the Hollandaise Sauce
- In a stainless-steel bowl, vigorously whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume.
- Put a pot of water on the stove and bring to a low simmer. Place the bowl with the eggs in it on top of the pot of water (the water should not touch the bottom of the metal bowl).
- Whisk continuously (so the eggs don’t scramble) and drizzle in the melted butter until fully combined.
- When the mixture is doubled in volume, remove from heat. Add in the cayenne and salt and stir to combine.
- Set aside until ready to serve (add a couple drops of warm water if the mixture gets too thick).
Putting it All Together
- Place the prepared waffle on the plate.
- Put the sausage on top of the waffle.
- Place your poached egg on top of the sausage (if you need help with figuring out how to make a poached egg, I recommend straining the egg to get rid of the water in it and adding it to a large swirling vortex pot of hot water).
- Drizzle the hollandaise sauce all over the top of the poached egg and top with the chives.