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Eggs Florentine Over Cornmeal Waffles

Eggs Florentine Over Cornmeal Waffles

Nutrition Facts
  • cal. (kcal) 497
Eggs Florentine over Cornmeal Waffles
  • Makes: 4 servings
  • Carb Grams Per Serving: 51

Ingredients

  • 2 tablespoons reduced-fat mayonnaise
  • 1 1/2 cups plus 1/3 cup buttermilk
  • 4 teaspoons freshly squeezed lemon juice
  • 1 teaspoon cornstarch
  • Dash white or black pepper
  • 1 tablespoon chilled butter, cubed
  • 3/4 cup cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 tablespoon ground flaxseed
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 large eggs
  • 1 tablespoon olive oil
  • 1/2 tablespoon white vinegar
  • 10 ounces baby spinach
  • 1 tablespoon water
  • Dash paprika (optional)

Directions

  1. Preheat the oven to 225 degrees . Whisk together mayonnaise, 1/3 cup buttermilk, lemon juice, cornstarch and white or black pepper in a small saucepan; simmer, whisking, until thickened and slightly frothy, 2 to 3 minutes. Add butter and whisk 1 minute more; keep hollandaise sauce warm over a very low flame.
  2. In a medium bowl, whisk together flours, cornmeal, flaxseed, baking powder, baking soda, 1/4 teaspoon salt and 1/2 teaspoon black pepper. In a separate medium bowl, whisk together remaining buttermilk, 5 eggs and oil. Add dry ingredients to egg mixture and whisk until just combined.
  3. Heat a waffle iron and ladle batter into center, cooking waffles until golden and crisp on the edges. Transfer to a plate, cover with foil and place in oven to keep warm.
  4. Bring 4 inches of water to a boil in a large deep saucepan. Add vinegar and reduce heat to a vigorous simmer. Crack remaining eggs into 4 small ramekins and gently slip them into pan one at a time. Cook until whites are opaque but yolks are still runny, 2 to 3 minutes. Meanwhile, place spinach and water in a large bowl and microwave until wilted, about 1 minute. Season with remaining salt and black pepper.
  5. Top each waffle with an equal amount of spinach and a poached egg; drizzle with hollandaise sauce and sprinkle with paprika if desired.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 497 cal., 21 g total fat (6 g sat. fat), 827 mg sodium, 51 g carb. (6 g fiber), 26 g pro.

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