This yummy breakfast or brunch dish is completely gluten-free and perfect for special occasions!
1 cup milk of your choice
1 tablespoon oil
2 tablespoons Epicure CCB Dip Mix
1 package Epicure Hollandaise Sauce Mix
1/2 cup unsalted butter
1 cup water
Sprinkle of Epicure CCB
Add waffle mix, milk, oil and egg to a bowl and mix. Note - the directions on the package say 3/4 cups milk but I like to use a little more!
Cover batter for 20 minutes. Gluten-free baking needs a little more time to set and this gets rid of the “sandy” texture you can find in gluten-free goods.
Add 2 tablespoona CCB dip mix, mix.
Time to make some waffles!! Follow the directions of your waffle maker. Mine is a mini waffle maker and it’s 3 minutes per waffle.
In a medium saucepan set over medium-high heat, melt butter.
Remove from heat; whisk in Hollandaise sauce mix. While whisking, slowly add water. Bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer 3 min, stirring halfway, until thick.
Gently boil water in a large pot.
Crack your eggs into small individual cups, so they're ready to pour into the water.
Using a spoon, begin stirring the water in a large, circular motion.
Once the tornado is really moving, add the eggs. The motion of the water will wrap the egg white around itself so the egg stays together as it cooks.
Cook the eggs for 2½ to 3 minutes, then remove with a slotted spoon.
To plate (2 servings)
Add two waffles to each plate.
Place three sliced pieces of avocado on the right side of each waffle & one egg to the left side.
Generously spoon on Hollandaise Sauce and finish with a sprinkle of CCB. Serve with your fave fruit.
Shop/browse my Epicure site at: https://jennifernguyen.epicure.com/en-ca/
- Irresistible flavours of smoky bacon (plant-based), real Parmesan & chives.
- you can also use epicure muffin makers for perfectly poached or baked eggs!
- make the waffles the night before, refrigerate and heat in the toaster or make up to two weeks in advance, freeze and toast when ready to use!