I woke up craving eggs benedict this morning. My first thought was to seek them out at a nearby restaurant… followed shortly by the thought that we should use up some of the eggs from the farmers market yesterday and make our own.
The recipe for hollandaise was simple enough – complicated only by the fact that I decided to pasteurize the egg yolks and clarify the butter prior to blending them up. I used a microwave method for pasteurizing, which worked ok, except it made the end result far too lemony. I also found a double boiler method for yolks. And a saucepan method for the whole egg. Or maybe I’ll just use them raw.
With the egg yolks taken care of, now I had egg whites to play with. What to do… what to do. I took them and decided to create a low carb waffle concoction. It turned out pretty yummy! It was the perfect base for our eggs benedict.
- 4 egg whites
- 3/4 Cup almond butter
- 3 Tbsp coconut unsweetened milk
- 2 Tbsp butter
- 1/4 Tsp salt
- 3/4 Tsp baking soda
- 3 Tbsp coconut flour
- Preheat your waffle iron.
- Using a blender or electric mixer, beat the egg whites with the almond butter, coconut milk and butter.
- Mix the salt, baking soda and coconut flour in a small bowl, then pour the dry ingredients into the wet mixture.
- Mix for 30 seconds until all lumps are gone and the almond butter is incorporated.
- Oil the griddle on your waffle iron to avoid sticking.
- Pour the batter on your waffle iron and cook as usual.
The only change I’d make for next time is perhaps adding some cinnamon and vanilla extract to give it more flavor. The waffles worked fine as a base with other toppings, but needed a bit more flavor to stand on its own or to be eaten with just butter.
C approved! Of course, hers was covered with maple syrup and whipped cream, so it would be hard not to love them. :)
Leave a comment if you try it out! Let me know how it worked for you and if you came up with any great modifications.