Heather Blackmon
Breakfast is fun. Especially on the weekend, when I wake of dreaming of something delicious.
This weekend, I woke up dreaming of eggs benedict. But we were completely out of bread and it was cold outside! Although I love the beautiful snow, I wasn’t ready to head out into it first thing in the morning. I remembered I had plenty of Kodiak Powercakes mix in the pantry, which led to this creative take on eggs benedict.
I made the waffles and Kirk made the rest, so these came together much quicker than you’d think! This is a great recipe to work together with a partner and enjoy creating a beautiful & delicious breakfast together. Plus these savory waffles are great all on their own!
- 2/3 cup kodiak powercakes mix
- 2 tablespoons canned crushed tomatoes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2-2/3 cup water
- 6 eggs
- 1 dash white pepper
- 1 dash truffle salt (or sea salt)
- 1 tablespoon Earth Balance buttery spread
- 4 slices applewood smoked thick cut bacon or seitan bacon
- 1/2 tomato
- Pre-heat waffle maker.
- Prepare bacon using your favorite method (microwave, oven, or stovetop). [i]A crisp bacon works best to add a crunch to this dish.[/i]
- Add 1 inch of water to a small pot and bring to a simmer. Add two egg yolks,1 tablespoon of water, salt & pepper to a metal bowl and whisk together. Place metal bowl over simmering water and whisk continually, allowing the sauce to thicken and cook gently (about 2-3 minutes). [i]Be careful not to let this get too hot or you’ll end up with scrambled eggs. [/i] Melt 1 tablespoon buttery spread in microwave and add to sauce mixture. Whisk until combined. Remove from heat & set aside.
- To prepare waffles, mix together powercakes mix through basil. Slowly mix in water, beating with a fork to create thick waffle mixture.
- Add 2-3 tablespoons of waffle mix to center of hot waffle maker. This will create a smaller waffle, closer to the size of an english muffin. Cook according to your waffle maker instructions until done (2-4 minutes). Repeat to make at least 4 small waffles.
- In a deep pan (at least 3 inches deep), add 2-3 inches of water. Heat water to simmer. Crack eggs into a small prep bowl (one at a time) and carefully transfer to simmering pan. Cook for 3 minutes or until whites are opaque. [i]Immediately start plating waffles, so you can transfer as soon as done cooking.[/i]
- Place two waffles on each plate. Top each with 1 slice of bacon (folded in half) and 1 thick slice of tomato. With a slotted spoon remove poached eggs from pan and transfer to waffles. Evenly divide sauce over 4 eggs and serve HOT!
Although we used bacon in our version, swap that for seitan bacon for an equally delicious vegetarian version! Enjoyed with a piping hot cup of coffee and you have the perfect leisurely weekend breakfast.
[Tweet “A fun twist on a #breakfast favorite – Savory Waffle Eggs Benedict. #recipe via @FITaspire”]
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Questions for you:
- What was your favorite breakfast this weekend?
- Have you had savory waffles?
