I love this at-home brunch because it’s so easy and healthy! Beats any Eggs Benedict at a brunch cafe.
This is the PERFECT brunch.
Pre-pandemic, I loved going out for brunch with family and friends. It’s my favorite food-related outing and meal of the day. If it’s your favorite too, you have to try these Poached Eggs on Waffle Iron Hash Browns, Avo w/ Beetroot Hollandaise. It’s super easy and paleo, gluten-free, and dairy-free!
Things to keep in mind:
I used a Dash Mini Waffle Maker to make the Waffle Iron Hash Browns (a paleo, gluten-free and way more delicious alternative to English Muffins). This is a great tool if you only make waffles for two, but it only allows one Waffle Iron Hash Brown to be made at a time. I recommend preheating your oven to 250F and keeping each batch of Waffle Iron Hash Browns on a baking tray lined with parchment paper to warm in the oven as you proceed to make the next batch. This ensures that they stay warm and don’t get soggy sitting out.
If your Beetroot Hollandaise is too thick, then add a tablespoon of water a time until it reaches the desired consistency. It will be a somewhat thick, custardy consistency but will naturally spread on the poached egg, so don’t make it too thin.
I used sliced avocado because I love avocado for brunch, it’s super healthy and filling. Feel free to swap it out for salmon or any healthy fat of your choice!
If you don’t have micro greens on hand, you can use parsley or cilantro to garnish.
You’ll have outdone yourself once you make these Poached Eggs on Waffle Iron Hash Browns, Avo w/ Beetroot Hollandaise.
Waffle Iron Hash Browns are the perfect gluten-free, paleo, and dairy-free alternative to English Muffins. The homemade Beetroot Hollandaise is way better and healthier than any store-bought classic variety!
Poached Eggs on Waffle Iron Hash Browns, Avo w/ Beetroot Hollandaise (Paleo, GF, DF)
Ingredients
- 4 jumbo or large poached eggs (or however may you need)
- Apple Cider Vinegar (optional)
- Salt & cracked black pepper, to taste
- 1 russet potato (about .75 lbs)
- 1/2 medium yellow onion
- 1/2 tbsp grass-feed butter or coconut oil, melted, plus more for the waffle iron
- 1 tbsp almond flour
- 1 small or medium egg
- Salt & pepper to taste
- 4 tbsp grass-fed butter or coconut oil, melted
- 2 large egg yolks
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp beet juice or beet powder (I used beet powder)
- Salt to taste
Instructions
- Bring a pot of water to boil, about 2-3 inches of water, then lower to a simmer. Stir in a splash of ACV or salt, if using.
- Strain eggs through a fine mesh sieve to get rid of excess whites. This will keep the white whispies out of the water while poaching.
- Gently lower the egg into the barely simmering water (do not stir!) and cook for 4 minutes. Repeat with all the eggs.
- You can do multiple eggs at a time if using a large saucepan.
- Once they're cooked to your liking, place on a paper-towel lined plate to absorb excess water.
- Grate the potatoes using the largest holes of a box grater or a food processor fitted with the grating attachment. Place the grated potatoes in a kitchen towel or cheesecloth and twist over the sink to remove excess moisture, as much as you can without breaking the potatoes.
- Repeat the grating process with the onion, also squeezing out excess moisture. This will ensure crispy hash browns!
- Combine grated potato, onion, melted butter or coconut oil, almond flour, egg, salt & pepper with a fork.
- Brush a hot waffle iron with additional butter or coconut oil. Once well combined, add 1/4 cup of the mixture onto each section of the hot waffle iron and quickly spread it out with the fork.
- Close the waffle iron and allow the potatoes to cook for 5-8 minutes, depending on your waffle iron, until crispy.
- Place in a 250F oven until ready to use to ensure they don't cool and get soggy sitting out.
- Melt butter or coconut oil, set aside in a pourable cup.
- In a glass or heat-proof bowl that fits snugly over a pot of simmering water (without the water touching the bottom of the bowl to create a double broiler), add the lemon juice, egg yolks, and beet powder/juice and stir until combined, using a spatula (preferred) or whisk.
- In a slow, steady stream, stir in the melted butter or coconut oil. Stir continuously until slightly thickened and immediately remove from heat. Season to taste with salt.
- You'll likely have some leftover hollandaise for future use!