Eggs Florentine on Savory Waffles

I found a recipe from Williams-Sonoma for Eggs Benedict on Savory Waffles and HAD to try it, but I will not be having ham today. I finally have most of my appetite back from yesterday’s cured meat exploration, which just didn’t sit right in my poor lil tummy. Might have to rethink that project.  So, in light of this, I will make Eggs Florentine instead.

Recipe via Williams-Sonoma Kitchen but with my modifications:

Ingredients:

• 1 cup Beth’s gluten-free all-purpose flour (by Gluten-Free Pantry)
• 1/2 tsp. salt
• 3/4 tsp. baking powder
  
• 1 Tbs. agave nectar
• 1 egg
• 2 Tbs. melted Earth Balance butter
• 1 cups unsweetened soy-milk
• 1/2 cup shredded Mahon cheese
• 1/4 cup mashed, peeled boiled potato
• 1.5 Tbs. chopped fresh chives
• steamed spinach
• 1 poached egg
• 1/2 cup hollandaise sauce
• Chopped chives for garnish

Directions:

Preheat waffle maker according to the manufacturer’s instructions. Preheat oven to 200°F.

In a bowl, whisk together the flour, salt and baking powder . In another bowl, whisk together the eggs, melted butter, soy milk and agave nectar until blended. Add the egg mixture to the flour mixture and whisk until combined. Fold in the cheese, potato and chives just until incorporated.

Cook the waffles according to the manufacturer’s instructions until brown and crisp. Arrange the waffles in a single layer on a baking sheet, cover loosely with aluminum foil and keep warm in the oven while you make the hollandaise sauce and poach the egg(s).

To assemble, place waffle on a plate. Top with steamed spinach, poached egg and hollandaise sauce. Garnish with chives.

P.S.  THIS IS AMAZING.