Sunrise Chaffle Benedict
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Servings
Prep Time
Cook Time
Sunrise Chaffle Benedict
Serve Johnsonville® Breakfast Patties in this breakfast recipe bringing the Keto brunch game to the next level with Chaffle Benedict!
Ingredients
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1
package (12 ounces) JOHNSONVILLE® Original Recipe Breakfast Sausage Patties
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4
eggs
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4
poached eggs
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2
cups shredded Cheddar cheese
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1/4
cup almond flour
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¼
cup chives, to garnish
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HOLLANDAISE SAUCE:
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3
egg yolks
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2
tablespoons lemon juice
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1
tablespoon water
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½-¾
cup melted butter
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Pinch salt
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Pinch white pepper
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.
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