This spicy combo of Hatch Chile Waffles paired with classic Eggs Benedict is perfect for breakfast, lunch, or dinner!
I adore hatch chiles! Now is the time to snatch them up as the season comes and goes in the blink of an eye. If you’ve never had a hatch chile before I would say that the heat level is just a bit milder than a hot jalapeño. When roasted the flesh becomes buttery and absolutely wonderful. There’s really no comparison in my mind when it comes to which pepper I like best. It will always be the hatch.
I figured I would do something unique with them and after contemplating a few different recipes I decided on Hatch Chile Waffle Eggs Benedict. BEST.DECISION.EVER.
While devouring my waffle drenched in hollandaise I was wishing I had about 10 more. I have no shame.
A quick minute on the gas stove to blister the peppers lends to a nice smoky flavor throughout the waffle which goes great with a bit of chorizo and sauteed spinach. And of course we couldn’t leave out the avocado!
I swear there’s all sorts of goodness going on here. PLUS, it only takes a few minutes to throw everything together. It took me around 30 minutes and that’s making notes as I go and shooting pictures. Not bad! One bite and I think you’ll agree.
Hatch Chile Waffle Eggs Benedict
Please ensure Safari reader mode is OFF to view ingredients.
- 1 cup blanched almond flour
- 4 eggs
- 2 hatch chiles roasted and minced
- 1 tablespoon olive oil
- 1 teaspoon paleo baking powder (you can make your own paleo version)
- 1/2 teaspoon sea salt
- 2 egg yolks
- 6 tablespoons ghee
- 1 tablespoon lemon juice
- Pinch cayenne pepper
- Salt and pepper to taste
- 3 cups spinach
- 5 ounces chorizo
- 4 eggs poached
- 1 avocado sliced
- Extra roasted chiles
More TIPS about this paleo recipe in the post above!
- Make the Waffles: Start by roasting your chilies. I simply place them over a flame on my gas stove and allow them to char flipping them once of twice. You can also place them under your broiler for a few moments. Remove the tops and mince. Combine the chiles with the remaining waffle ingredients and mix until smooth. Preheat your waffle iron and at this point bring a medium pot of water to a simmer for the eggs. Once the iron is preheated pour in half the batter and cook according to its directions. Repeat with remaining batter and set the waffles somewhere warm or in a 200 degree oven.
- Make the Chorizo and Spinach: Place a medium size pan over high heat and start browning the chorizo, stirring occasionally for about 5-6 minutes until browned and no longer pink. Remove with a slotted spoon leaving the grease in the pan and set aside. Lower the heat to low and add in the spinach allowing it to slightly wilt.
- Poach the Eggs: Working one at a time crack an egg into a shallow dish and carefully pour into the simmering water as close to the surface as you can. Let poach for 3 minutes, remove with a slotted spoon, and drain on paper towels. Repeat with remaining eggs.
- Make the Hollandaise: Heat 6 tablespoons of ghee over medium high heat until melted and bubbling. Place 2 egg yolks in a blender with the lemon juice and cayenne. Blend for 30 seconds until yolks are broken down. With the blender running stream in the bubbling ghee in a slow steady stream. The sauce should thicken. Season with salt and set somewhere warm like beside your stove to keep warm.
- Assemble: top the waffles with spinach, sliced avocado, chorizo, 2 eggs, and hollandaise. Sprinkle with additional cayenne and serve.