Savory waffles topped with poached eggs and a silky hollandaise — this breakfast is pure satisfaction. My husband and I devoured all four waffles from the batch. If you enjoy a savory morning meal, these Paleo-friendly waffles are a delightful twist that’s quick to prepare and delicious to eat.
I’ll keep sharing holiday recipes as promised, but a midweek brunch post felt right — sometimes you just need a special breakfast to brighten the day.
I’ll be posting Thanksgiving and Christmas dishes soon — I love being ready for the holidays, especially when the food is planned ahead. Keep an eye out for more recipes.
Savory Paleo Waffles with Poached Eggs and Hollandaise Sauce
- Author: Mariel Lewis
- Total Time: 35 mins
- Yield: 4 waffles
Description
These savory Paleo waffles with poached eggs and hollandaise are perfect for a weekend brunch. The process is enjoyable, and the result is rich and satisfying.
Ingredients
For the waffles
- 4 eggs, whisked
- 2 tbsp coconut flour
- 2 tbsp coconut oil, melted
- 3 tbsp full-fat canned coconut milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/4 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp baking soda
- Coconut oil spray (for waffle iron)
For the poached eggs and hollandaise
- 4 eggs (for poaching)
- 1 tbsp white vinegar (for poaching water)
- 2 egg yolks (for hollandaise)
- 3 tbsp melted coconut oil (for hollandaise)
- 1 tbsp fresh-squeezed lemon juice
- 1/4 tsp sea salt
- 1/8 tsp paprika
Instructions
For the waffles
- Whisk all waffle ingredients together until smooth and free of lumps.
- Preheat your waffle maker. Grease with coconut oil spray and cook waffles according to your waffle iron’s instructions. Keep finished waffles warm in a low oven while you prepare the eggs and hollandaise.
For the hollandaise
- Fill a blender with hot water and cover; let it sit 10 minutes to warm the blender. Dry the blender, then add the egg yolks and lemon juice and blend briefly.
- With the blender on low, slowly stream in the melted coconut oil until the sauce emulsifies. Season with sea salt and paprika, pulse a few times to combine, and set aside.
For the poached eggs
- Bring a large pot of water to a boil, then reduce heat to maintain a gentle simmer.
- Crack an egg into a small fine-mesh sieve over a bowl to remove excess watery white, then transfer the egg to a ramekin.
- Add the white vinegar to the simmering water and stir to create a gentle vortex.
- Slip the egg from the ramekin into the center of the vortex and cook for about 3 minutes for a set white and runny yolk.
- Lift the egg out with a slotted spoon and drain briefly on a paper towel.
- Repeat with remaining eggs. Serve each poached egg on a warm waffle and spoon hollandaise over the top.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American