Sweet potato waffle french toast eggs benedict…for when you can’t decide on one dish for brunch so you combine them all into one!
*Note: recipe serves 2
Sweet potato waffles:
(recipe adapted from Running to the Kitchen)
What you will need:
- waffle maker
- 1 cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 medium sweet potato, cooked, skin removed
- 2 eggs
- ½ tablespoons coconut oil
- ⅓ cup almond milk
- 1/4 cup soaked cashews (soak in water for a few hours-overnight)
- 1 tsp rosewater
- 1 beet (peeled and raw or cooked, I used raw)
- 2 tbsp olive oil
- 1/2 tsp apple cider vinegar
- pinch of sea salt
- 3 tbsp water
Blend all ingredients in a high speed blender or food processor until you have a smooth and creamy hollandaise sauce, add more water if your mixture is too thick.
Okay, now that you’ve made the waffles and the hollandaise, it is time to put it all together!
Sweet potato waffle french toast eggs benedict:
Here is the waffle french toast pre eggs benedict-ing
- 2 waffles, grain free recipe from above, or whichever waffles you choose
- 2 poached eggs
- beet hollandaise
- parsley, mint, sprouts, and culinary rose petals (all optional garnish)
- 2 eggs beaten for the french toast
Poach two eggs and set aside. (This is where I learned how to poach eggs). Heat up a non stick pan to medium heat. Dip your waffles into the egg mixture, coat them and cook in the pan until golden brown. Next, top each of your french toast waffles with poached egg, beet hollandaise, and sprinkle with za’atar and sumac. Parsley, mint, sprouts, and rose petals are all optional garnish as well. That’s all there is to it! Enjoy.