We are in the “hungry month” at the moment, traditionally the month where there were very few fruit and vegetables around to eat, the winter roots are running out and the peas and leaves of spring were yet to emerge. Of course now we can get almost any food at any time to year you might think this a little redundant but for the first time I’m feeling it, not in the true sense of being hungry but as I am trying to eat much more seasonably I’m really feeling that lack of seasonal options at the moment. The flip side of this is that I am so excited for the British asparagus, peas and broad beans that are coming my way, I’m defiantly looking forward to them much more having not had them since last summer.
One of the few green vegetables still around is sprouting broccoli – I say sprouting broccoli rather than purple sprouting because I can get different kinds at the farmers market, as well as purple, white and all green some leafy some less so – I like getting a mixture. My favourite way of eating sprouted broccoli is briefly steamed or lightly pan fired with a little lemon, or maybe a tahini-soy dressing unfortunately not much of a recipe for a blog post.
As anyone who follows me on instagram will know I’m a little obsessed with the waffle maker Joel got me for my birthday, I’ve been making every imaginable waffle variation on Saturday mornings, some worked very well, others less so… As much as I love covering waffles in caramel apples or maple syrup sometimes I feel I should have something more savory and a green eggs benedict waffle seemed the ticket.
If you don’t have a waffle maker the mixture would work well as thick “American style” pancakes, or of course you could have the toppings on an English muffin.
Green Eggs Benedict Waffle
Serves 2 hungry people (2 waffles) or 4 less greedy people
- 200g of whole meal flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp cracked black pepper
- 2 egg
- 250 ml milk
- ½ a courgette – grated
- 1 large handful of spinach – shredded
- 1 tbsp chopped parsely
- 4 eggs – poached
- 20 stalks of sprouted broccoli
- ½ a leek – very thinly sliced
- 1 large avocado
- 1 tsp honey
- 2 tsp cider vinegar
- pinch of salt and pepper
Heat up your waffle maker. Mix all of the waffle ingredients together into a thick batter and pour into the maker – how long to cook will depend on your machine on mine I cooked on a medium heat for 6 mins – slightly longer than a standard sweet waffle.
Whilst your waffle is cooking poach your eggs. Add the hollandaise ingredients to a blender and mix until smooth, add a tablespoon of the poaching water at a time to the blender until it is a thick but pourable consistency. At the last minute pop your broccoli in the poaching water for a minute until slightly soft.
All that’s left to do is layer up your waffles. Waffle, broccoli, egg, avocado hollandaise, then a sprinkle of the raw leeks.
Enjoy for breakfast lunch or dinner.
P.S I enjoyed holding my broccoli like a lovely bunch of flowers because I’m cool like that.