Sunrise Chaffle Benedict
Sunrise Chaffle Benedict
Serve Johnsonville® Breakfast Patties in this breakfast recipe bringing the Keto brunch game to the next level with Chaffle Benedict!
.jpg)
Ingredients
-
1
package (12 ounces) JOHNSONVILLE® Original Recipe Breakfast Sausage Patties
-
4
eggs
-
4
poached eggs
-
2
cups shredded Cheddar cheese
-
1/4
cup almond flour
-
¼
cup chives, to garnish
-
HOLLANDAISE SAUCE:
-
3
egg yolks
-
2
tablespoons lemon juice
-
1
tablespoon water
-
½-¾
cup melted butter
-
Pinch salt
-
Pinch white pepper
REVIEWS
Directions
Cook sausage according to package directions; set aside and keep warm.
Preheat waffle maker.
In a bowl, whisk together 2 eggs; add cheese and almond flour.
Spray waffle maker with non-stick cooking spray and pour chaffle batter on top of waffle maker; close. Cook 3-4 minutes; remove and repeat for additional chaffles.
To make Hollandaise sauce, fill bottom of double boiler part-way with water. Make sure water does not touch the bottom of bowl; bring water to a gentle simmer on stovetop.
In top of double boiler, whisk together the egg yolks, lemon juice, water and pepper.
Slowly add melted butter to egg yolk mixture while whisking; if sauce become too thick add a splash of water.
Add salt; continue whisking until fully incorporated. Remove from heat and cover with lid to keep sauce warm.
Top prepared chaffle with sausage and poached egg; drizzle with sauce.
To garnish, sprinkle with chives.
