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Recipe of the day
Eggs Benedict with Savory Waffles
1/4 C. Water
1.5 C. Blanched Almond Flour
1 tsp. Sea Salt
1 tsp. Baking Soda
1 T. Chopped Chives
Preheat waffle iron.
In a medium bowl, whisk egg yolks and water until frothy.
Add remaining ingredients and combine until smooth.
Whisk egg whites until they form light, frothy peaks. Fold into batter.*
Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron.
Cook until golden brown, about 1 minute (depending on waffle iron).
Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.
*The whipped egg whites will help to create a lighter, more crisp waffle.
Makes enough sauce for 2-3 Servings
2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste
In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.
While whisking, stream in oil.
Add sea salt and lemon juice, to taste.
If the hollandaise begins to separate, add more water and whisk.
1. Begin with the waffle, as your base.
2. Add any of the following base items:
-grilled or sauteed chard, spinach, or kale
-thinly-sliced ham or turkey
-roasted or grilled asparagus
-fresh or grilled tomato
3. Top with poached egg(s)
4. Drizzle with hollandaise sauce
5. Garnish with chives