I probably have more food addictions than a normal person. 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 are eggs florentine on bacon and cheese waffles. Now that’s what I call a proper breakfast.

Serves 2

1157

Eggs florentine with bacon and cheese waffles

30 minTotal Time

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Ingredients

Waffles
• 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 buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2 strips bacon
• 1/4 cup shredded cheddar cheese
Hollandaise
• 4 tbsp coconut oil
• 2 egg yolks
• juice of 1/2 lemon
• 1 tsp Dijon mustard
• salt and pepper
• dash of paprika
Remaining ingredients
• 3 cups spinach
• 2 poached eggs

Instructions

1. Prepare waffle batter. In a medium bowl, combine dry ingredients (flour - salt). Make a well in the center and add buttermilk, oil, and butter. Let rest for 30 minutes.
2. While the 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.
3. 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 have melted.
4. Meanwhile, prepare the hollandaise. Pour hot water into a blender. Close the lid and let sit 10 minutes. Drain and dry blender.
5. Microwave coconut oil for 30 seconds. Add egg yolks, lemon juice and Dijon in a blender. While the 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.
6. Heat 1 tbsp olive oil in a nonstick pan over medium-high heat. Add spinach and saute until wilted. Season with salt and pepper.
7. Assemble the waffles. Place spinach in the center of each waffle, and top with a poached egg. Finish with hollandaise. Serve.

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**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.

I took my basic waffle recipe and tweaked 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 of eggs florentine on bacon and cheese waffles may not look big 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.

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.