Poached Eggs on Waffle Iron Hash Browns, Avo w/ Beetroot Hollandaise (Paleo, GF, DF)
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!