Brunch options are some of my favorite options, they’re the perfect marry of sweet and savory. Nearly every time I’m eating brunch I’m either having shrimp and grits or some form of eggs benedict. This recipe was born out of necessity. I wanted a filling breakfast that I could make at home in under ten minutes, this recipe fills all of those criteria and is easily customizable depending on your personal taste preferences and what you have in your fridge. Easy peasy!
I’m an eater who loves sauces and that’s why I’m usually drawn to eggs benedict. The rich and tasty hollandaise sauce is yummy, but sometimes it can be too heavy and send me into a food coma after brunch. That’s why I’ve totally nixed any complicated sauce and relied on the wonderful runny goodness of an egg yolk. It provides a much needed sauce to this recipe without making you feel like you just chugged an entire gallon of heavy cream.
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As you can see, this recipe doesn’t have many ingredients. Three of those ingredients, the veg, are completely customizable. That’s what makes my version of eggs benedict a crowd pleaser. If there are meat lovers, add a few slices of bacon. If someone hates kales, swap it out for a bell pepper. This recipe is as flexible as the strangest of food preferences.
What do you like to eat with your eggs?
Now that you’ve selected your veg, it’s time to chop it up. I make one serving at a time and I use about 2 cups total of veggies. If you’re not using a leafy green, then you may be able to get away with using closer to 1 1/2 cups of veg. If you’re using something that wilts, I would stay closer to 2 cups.
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I used butter to cook my veggies in, but olive oil works just the same! Whenever I’m cooking mushrooms on the stove, I like to use butter because they are less greasy at the end. I’m no scientist, but here’s what I think happens: the mushrooms absorbed some of the butter as they cook, whereas with olive oil the outside of the mushrooms become coated in oil and slippery as they cook. I always toss the onions in first because those get better the longer they cook. I then add the mushrooms and wait until they are mostly cooked before adding the kale. I also season the veg with salt, pepper and garlic powder only after the kale has cooked down a bit.
I start the waffles in the toaster oven at about the same time I start cooking the veggies. If the veggies are also close to being done I will go ahead and put the waffles on my plate to get ready for the veg. If the veggies still have a few minutes, I open the door to the toaster oven and leave the waffles in there so they remain crunchy.
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Once the veggies are done, I split them relatively evenly between the two waffles. I use the same pan I cooked the veggies in to cook the eggs. I like to do over-easy eggs because I need the runny yolk to create a sauce for the dish. I flip the eggs once most of the whites have been cooked and there is just a sack of egg whites around the yolk (see above photo). I’m no egg-flipping professional so I sort of cheat. I take my spatula and use it to roll the egg over itself so that the uncooked whites are directly on the pan. Sneaky, I know. I cook one egg per waffle and plate them immediately once they’re done. I’m not so skilled where I can make two over easy eggs at the same time so it takes a total of 4 minutes instead of 2.
And that’s it! It is time to dig in. If you liked this recipe, I have good news for you! Starting this fall, I will be doing a monthly Facebook Live where we cook dinner together. I’m still ironing out the schedule so make sure you’ve liked my page to stay in the know!
Keep reading for the recipe.
2 frozen waffles
1/3 cup chopped onion
3/4 cup sliced mushrooms (I used button!)
1 cup chopped kale leaves
1 tbsp butter
Salt, pepper and garlic powder to taste
- Melt the butter in a large sauté pan over medium heat.
- Once the butter has melted add the onions to the pan. Toast waffles in toaster/toaster oven until crunchy.
- Cook onions for 2 minutes and add mushrooms. Stir occasionally.
- Remove toasted waffles from the toaster/toaster oven and place on plate. Add kale to sauté pan.
- Once kale starts to wilt, season with salt, pepper and garlic powder. After the kale has completely wilted, pour the veggies evenly over each waffle. Place the pan back on the heat.
- Carefully crack one egg and add it to the pan. Flip the egg once most of the whites have cooked, about 1.5 – 2 minutes. After another 2 minutes, add the cooked egg on top of one veggie-covered waffle.
- Repeat step 6 with the second egg.
What is your go-to quick and filling breakfast?