Eggs Benedict over Savory Waffles


Alright everyone, I am posting this early so all you awesome people out there can make this on Fathers Day for your dads, grandfathers, husbands, brothers, etc and spoil them rotten on their day.  To be honest, You won’t be hearing much from me on Fathers day as its still tough for me to deal with not having my father around.  He was taken from this earth too early by the horrible cancer monster and I never got to share my real dream or passion for food and photography with him.  I know he is seeing it now though and I will just share with the whole world instead, cause thats what he would want.  Today’s recipe is coming to you from a good friend of mine, the genius Danielle behind the grain-free recipe blog Against All Grain.  Say Hi to Danielle and please click on her picture and go like her Facebook Page.  And now the rest of the post is all hers.  Enjoy.

I went grain-free about 4 years ago after being diagnosed with a severe auto-immune disease and figuring out that changing my diet was the only way to keep myself out of the hospital. I transitioned to Paleo within the last year or so, but still continue to use a little dairy here and there. My blog is home to over 120 recipes that are grain, lactose, and refined sugar free.

I used to adore eggs benedict and would order it as a special treat every time we ate out for breakfast, but haven’t been able to enjoy it for so long. Now I can, and I think this rendition is even better than the original. Instead of an English muffin (because all Paleo English muffins I’ve tried have sucked), I made a savory waffle that is stuffed with bacon and chives. To save time, you can make the waffles the night before and then throw them in the toaster right before serving the benedict.

No waffle iron? No problem, you can serve this over sautéed spinach or over a toasted Paleo hamburger bun.


4.0 from 2 reviews
Eggs Benedict over Savory Waffles
Prep time
Cook time
Total time
Serves: 4
Hollandaise Sauce
  • 2 eggs yolks
  • ¼ cup melted grassfed butter or ghee, unsalted (for dairy-free, follow my recipe for Coconut Oil Hollandaise)
  • 2 Tsp Lemon Juice
  • ¼ Tsp Salt
  • ⅛ Tsp Paprika or Cayenne if you want some heat
To serve
  • 4 Savory Waffles
  • 4 Slices cooked ham
  • 4 Eggs poached
  • ¼ Cup Hollandaise Sauce, recipe follows
  • Chives to garnish
Process (Waffles and Benedict):
  1. Preheat your waffle iron
  2. In a stand mixer, or using a handheld electric mixer, beat the eggs with the cashew butter, almond milk, bacon fat, and garlic.
  3. Mix the salt, baking soda and coconut flour in a small bowl, then pour the dry ingredients into the wet mixture.
  4. Beat for 30 seconds until the batter is fully incorporated, scraping the bottom of the bowl to make sure you get all of the sticky cashew butter.
  5. Fold the chopped bacon and chives into the batter by hand.
  6. Cook your waffles according to the instructions on your waffle iron, then keep them in a warm oven until you’re ready to assemble the benedict.
    ***Every machine is different, so watch the waffles really carefully to ensure they don’t burn. This batter will not take as long to cook as a regular waffles and will probably be done before your indicator light turns green. Once the steam stops, they are likely done. Mine takes about 30-45 seconds for each batch.***
Process (Hollandaise Sauce):
  1. Pour boiling water into a blender, then cover and let sit for 10 minutes. Dump out the water and dry the container thoroughly.
  2. Blend the egg yolks with the lemon juice, salt, and paprika.
  3. With the blender running on low, slowly pour in the hot melted butter.
  4. Blend for about 30 seconds until the sauce has thickened and the butter is well incorporated. The sauce will continue to thicken as it cools.
    ***If it gets too thick, warm it over very low heat until it becomes runny again (about 10 seconds in a microwave and a minute on a low burner). Be careful not to use too high of heat or your eggs will scramble and your butter will curdle.***
    Layer each waffle with a slice of ham, poached egg, drizzle of hollandaise, and a few chives.

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

Powered by ConvertKit


  1. Finally gave these a try after adding this link to my favorites, months ago!
    Very hearty breakfast. The texture of the waffles was excellent; I wasn’t so certain they would turn out with any “waffle” fluff.

  2. Oh, Happy Joy! My friends and I will be enjoying them over the weekend but because of time constraints, I’m making them tonight and storing them. Do you know, will they be ok refrigerated, rather than frozen, and reheat in the toaster oven? Thank you so much and thank you for posting such delight!

  3. My first time every trying to make eggs benedict (even pre-Paleo) and my first time making a poached egg. It all came out beautifully and the egg was perfect (I’m pretty sure it helps that it was from the neighbors chickens…holds together better.)

    Thanks for the great recipe!

  4. What a fantastic treat for my post call very tired boyfriend!!! Thanks for all your fabulous recipes!! I am working my through them one at a time!!

  5. Hi George,
    No waffle iron here, but love the idea. Was actually just day-dreaming of eggs benny 2 days ago! Do you think that the waffle mixture would work well to make pancakes?

    Thanks! :)

  6. Okay the weirdest thing happened when I tried this recipe and I need some input please!

    I had to substitute the cashew butter because my husband is allergic to cashews so I used sunbutter (sunflower seeds), other than that I followed the recipe to a T. It came out looking beautiful. I am going to try to add pic links.

    But when we cut into them the insides were dark green. I’m talking spinach green. So strange. They seemed to taste okay but I just cannot figure out why the insides only would turn green.

    Does anyone know? Would the sunbutter cause that? And why only the insides? H E L P

    1. No need to be alarmed Mellissa, that is the reaction between the sunbutter and the baking soda. That is how I make my desserts for st patties day. It is completely normal and will not affect the taste :)

      1. I just had the same thing happen and thought it was so weird and it kind of freaked me out. I’m glad I read through the comments and learned why it does that! The only thing I’m dissappointed at now is that I didn’t learn this before St Patty’s Day!

  7. Can these waffles be made and froze so that I can take them out of the freezer in the mornings, pop them in the microwave and head out the door? I only ask because freezing certain foods can ruin the quality and taste of the food.

  8. This sounds delicious! Eggs benedict is one of my favorites, and I’m always looking for a good paleo type base instead of bread or english muffins. Did you have any problem with the gluten and grain-free base sticking to the waffle maker?

  9. Made these after my fasting workout this morning. Excellent. I made them with almond butter instead of cashew as I can’t keep cashew butter in the house as I will eat it the whole jar. Turned out great!! I found the softer the eggs the better. The yolk goes great with the waffles.

  10. I was just wishing I could have eggs benedict yesterday! Thank you for posting a recipe. I don’t post much but I really appreciate all the work you put into this blog. I love your recipes, and your personality!

    1. Hi Denise- I haven’t tried it yet but I’m pretty sure almond butter will work. Try to use raw if possible. Sunbutter may also work. I’m going to experiment soon, I just love the light and fluffy texture that cashews give it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: