Cornbread Eggs Benedict

5 from 3 votes

This Cornbread Eggs Benedict recipe is piled on simple homemade cornbread waffles, with a thick slice of fresh tomato and spiced eggs, topped with hollandaise. A delicious and decadent vegetarian brunch that is worthy of the weekend!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 346kcal

Author: Kelly Jensen

Cost: $2

Equipment

waffle maker

Ingredients

4 cornbread waffles recipe below
4 eggs
2 fresh tomatoes sliced
1 cup vegan hollandaise sauce 2 recipes linked in notes below
2 green onions
1 teaspoon smoked paprika

Cornbread Waffles

1 cup all-purpose flour use gluten free version if needed
1 cup cornmeal
1 cup plain unsweetened almond milk
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1 tablespoon ground flaxseeds
1 tablespoon agave nectar
1/2 teaspoon Sea Salt
1/2 teaspoon cinnamon

Instructions

Make the base. If using cornbread - make and slice the corn bread, and toast for 3 minutes on each side. If making cornbread waffles - Mix all waffle batter ingredients together in a large batter bowl. When your Belgian Waffle maker is ready, scoop the approved amount of batter into the maker, and close the lid carefully. Your waffle maker instructions should say exactly how much batter to use.
Heat your Hollandaise sauce.
Bring a pot of water to a boil, and crack each egg in the pot. Do not stir. Allow the eggs to poach for 5 minutes.
To assemble the benedict, start by adding the cornbread to a plate. Top with a thick slice of tomato, a poached egg, and top with about 1 tablespoon of hollandaise sauce.
Top benedicts with green onions and a sprinkle of smoked paprika before serving.

Notes

Vegan Hollandaise Sauce - I have 2 amazing plant-based hollandaise sauce recipes on the blog. My tofu hollandaise sauce is a 5-minute blender sauce that is ready in a pinch... and my chickpea hollandaise sauce takes a bit longer at 10 minutes, but has a fantastic flavor. Take your pick!

Nutrition