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Arugula Eggs Benedict with Herbed Waffles

Servings 6 -8 servings


For Herbed Waffles:

  • 110 grams about 1 cup almond flour
  • 1/2 cup crushed finely ground Breton Gluten Free Herb and Garlic crackers about 8 crackers
  • 2 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs separated
  • 1 cup milk
  • 1/3 melted butter

For Herb and Garlic Hollandaise:

  • 6 tablespoons butter
  • 2 large egg yolks
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup parsley leaves
  • 1 small garlic clove
  • 1/4 teaspoon salt
  • Canadian bacon
  • Arugula
  • Fried Eggs


To make Herbed Waffles:

  • Combine almond flour, cracker crumbs, sugar, baking powder, and salt in a medium bowl or large measuring cup.
  • Place 3 egg whites in a medium bowl; beat with an electric mixer to stiff peaks. Set aside.
  • Combine 3 egg yolks, milk, and melted butter. Add milk mixture to dry flour mixture; stir well. Fold in beaten egg whites, being careful not to deflate them, until completely incorporated.
  • Heat waffle iron. Cook according to manufacturer's instructions. Place waffles on a baking sheet and keep in a just warm oven.

To make Herb and Garlic Hollandaise:

  • Melt butter in a small saucepan on the stovetop. Meanwhile, combine 2 egg yolks, lemon juice, parsley, and garlic clove in a deep bowl. Pulse with an immersion blender until combined. Slowly drizzle melted butter into bowl, while blending with immersion blender. Incorporate all of butter and blend until an emulsion forms. Stir in salt.

To assemble:

  • Place one slice of canadian bacon on top of a waffle. Top with arugula and warm fried egg. Drizzle with Herb and Garlic Hollandaise. Serve (to mom) immediately.