Low Carb Waffle Benedict with Braunschweiger
|1 cup shredded||
Apple Cider Vinegar
Chopped Parsley, optional
Preheat the waffle maker. Pulse two eggs and shredded cheese in the blender until well combined. Pour the batter in the blender. Cook the waffle for 3-4 minutes until golden brown and they easily lift out of the machine. Repeat until all the batter is used up and set the cooked waffles aside.
Put the lemon, egg yolks in the blender and mix until combined. Melt the butter in a saucepan over low heat until fully liquid. With the blender running on a low setting, very, very slowly add the butter to the egg yolk mixture in a thin stream until all used up. After a minute or two an emulsion starts to form. Make sure to keep the thin stream very steady and slow to avoid breaking the hollandaise. When all the butter is added, the hollandaise should be medium thickness and ready to serve. Set the sauce aside.
Fill a small saucepan ¾ of the way with water, add the salt and vinegar. Place it over medium heat and bring to a rolling boil. Crack two eggs in a small bowl. Use a whisk to get the water going in a swirling motion. Drop the eggs into the water and let them cook for 3-4 minutes. Use a slotted spoon to remove them and place on a paper towel to remove excess moisture.
Use a frying pan to heat up the Braunschweiger for 1-2 minutes over medium heat to get it browned on both sides.
Assemble the dish placing the waffles on a plate, topped with Braunschweiger, poached eggs, hollandaise sauce and fresh herbs, if using. Serve and enjoy.
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