The Wholesome Yum is one of my go-to sites for all things keto/low carb. They have 5 different chaffle recipes in one post. I used their “Basic” chaffle recipe with coconut flour for this.
Chaffles can be muchy, to be honest. But, I also feel that way about regular pancakes and waffles. I have a waffle iron in the shape of a D20 (because of course I do) that I got from ThinkGeek before it went away, and this mini waffle maker I got from Target for about $10 (they didn’t have the pink one when I was there, otherwise, you know what I would have gotten! Though this one matches the KitchenAid). This recipe is good for either a regular-sized waffle maker or a mini waffle maker. I don’t know about Belgian waffle makers, but I’m gonna guess probably not those ones. It will make on regular waffle or two mini waffles.
The basic chaffle was a good choice for the Benedicts, however, I may be adventurous in the future and use a cheddar jalapeno chaffle or even a garlic parm. I really like flavor, but I also like my flavors to marry, so we’ll see what I come up with!
Now. I’m terrible, like, total pants at poaching eggs. I do like poached eggs, but basted eggs–those are way better! My dad was super awesome at making basted eggs. Though, we never called them basted eggs; we called them Dippy Eggs. Because you dip your toast in the yolks. I could never figure out how my dad was able to get the whites perfect with a pink “film” over the yolk until I learned about basted eggs and how to do it.
So, to do it, melt 1T of butter in your pan over medium-low heat. Crack your egg into the pan and let it start to set. Once the whites are mostly white (as opposed to clear), add about 1T of water and cover for about 1 minute. If you have a glass lid, it will be easier to see when the eggs are done. Carefully remove the egg from the pan and you’ve got yourself a basted egg! You could reduce the butter by half or use ghee, instead. If you’re vegan, use a vegan butter, but you may need a little extra (I don’t know; I haven’t tried my vegan butter yet, so I don’t know how it compares).
Benedicts generally have a meat component to them. Traditionally, Eggs Benedict is an English muffin with a slice of Canadian bacon, poached egg, and hollandaise sauce. Hollandaise sauce is it’s own special torture that we can do a video on sometime. I don’t generally just make it, even for Eggs Benedict. Regardless, there’s also Eggs Florentine which has spinach in the mix, as well as other variations on the theme. So, Chaffles Benedict is a thing now, because I say it is.
Meat of choice (I used deli turkey, but you could use ham or Canadian bacon)
Basted or Poached egg
Drizzle of whatever sauce you’re using (in my case, Sriracha)
Also served with a small salad. Because veggies are important.