GLUTEN FREE

Gluten-Free Waffles with Avocado and Poached Egg

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice flour waffles are a fantastic find for those who can't stand gluten. Joining the party is the ubiquitous avocado, creamy hollandaise sauce, and poached eggs. This is a creative homage to classic eggs Benedict, which are a must-have on breakfast menus at five-star hotels.

Ingredients

Milk - 17 fl oz
Chicken Egg - 6 pieces
Sugar - 2.8 oz
Vegetable Oil - 2 fl oz
Baking Powder - 1 tablespoon
Glutinous Rice Flour - 14.1 oz
Shallot - 2 pieces
Butter - 3.5 oz
Champagne Vinegar - 4 spoons
Whole egg - 2 pieces
Green peppercorns - 1 tablespoon
Avocado - 2 pieces
Olive Oil - 2 spoons
Parsley - 1 bunch
Mild Chili Spice - 1 piece
Lemon - 1 piece
Chervil - 0.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the waffles. In a separate bowl, mix rice flour with baking powder and 10 grams of salt. In another bowl, beat 4 eggs with sugar. Add milk and vegetable oil, and mix well. Gradually pour the wet ingredients into the dry ingredients, stirring the mixture until the batter is smooth. Place the batter in the refrigerator for 5–10 minutes, then cook the waffles in a waffle maker.

Step 2

Prepare the hollandaise sauce. Heat the vinegar, add finely chopped shallots and black peppercorns, and reduce by two-thirds. Strain and let cool. Add the egg, egg yolks, salt, and mix until smooth. Place the bowl with the sauce over a double boiler, and while slowly pouring in the clarified butter in a thin stream, whisk the sauce until it reaches a creamy, homogeneous texture.

Step 3

Prepare poached eggs using your preferred method.

Step 4

Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the chili pepper in half, remove the seeds, and chop it together with the parsley, adding oil and the juice of a whole lemon. Combine this mixture with the avocado, mashing it well into a smooth yet slightly textured puree, leaving some chunks. Place a waffle on a plate, top it with the eggs, and add two quenelles of the avocado puree beside them. Drizzle the eggs with hollandaise sauce, garnish with chervil, and finish with a drizzle of olive oil.