Waffle Eggs Benny with Greek Yogurt Hollandaise Sauce

Breakfast for dinner anyone?  I came home to boys who wanted breakfast for dinner last week, they wanted waffles but instead of syrupy buttery waffles I was wanting something a little more hearty.  Plus I'd been wanting to try making Greek Yogurt Hollandaise sauce.  

I fried up some mushrooms and scrambled eggs while I played around with the sauce, and waited for it to thicken.  I sampled it several times, trying to get the flavour just right.  Adding a pinch of this and a pinch of that until finally it was satisfactory. 

I started with greek yogurt, lemon juice and egg yolks in a bowl over a pot of simmering water (double boiler). 

The sauce took a while to thicken up but that gave me time to cook my mushrooms and scrambled eggs too. 

Honey?  Yes.... the sauce needs a little sweetening, as the yogurt can be quite tangy.  Don't skip it.  Honey or maple syrup will do the trick!

Oddly the honey helped to balance the sauce out.

I found that adding in nutritional Yeast really helped too.  The yogurt I used happened to be a 0% which I don't usually use but that's all I had on hand, and it made the sauce quite tangy.  Both the honey and nutritional yeast made the sauce just perfect!!

Nutritional Yeast helped to even out the flavour and
reduce the tanginess from the 0% yogurt!

Whole Wheat Waffle Recipe

Ingredients 

1 3/4 Cups Whole Wheat Flour
1 TBSP Baking Powder
2 Eggs
1 3/4 cup milk
1/2 olive oil, melted butter or 1/2 oil & 1/2 apple sauce
1 tsp pure vanilla extract

Directions

Mix together dry ingredients in a bowl.  Lightly beat wet ingredients in another mixing bowl. Add wet to dry and stir until moistened. Pour the batter into waffle iron and bake until done.  

Greek Yogurt Hollandaise Sauce Recipe

Ingredients

• 1 cup plain greek yogurt
• 3 egg yolks
• 1 teaspoons lemon juice
• 1 tsp garlic powder
• 1-2 teaspoons Dijon mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2-3 teaspoons of nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon honey, more or less

Directions

• Using a double boiler, thoroughly beat yogurt, lemon juice, and egg yolks. Stir in garlic.
• Heat over approximately 1" simmering water, stirring frequently, for 15 minutes, or until sauce has thickened.
• Stir in Dijon (starting with 1 teaspoon), cumin, Cayenne, nutritional yeast, salt and pepper. Taste and add approximately 1/2 teaspoon honey, more or less depending on how "sour" your yogurt is. The nutritional yeast is optional but my yogurt was pretty sour so I added it and it seemed to level it all out! 
• Taste and add additional Dijon, salt, pepper and/or more nutritional yeast. 
• Enjoy!

Notes

*Fat free, low fat or regular Greek Yogurt are all delicious. For less sour sauce and extra decadence use regular Greek yogurt. I used a 0% greek yogurt that we were trying out because our regular full fat Crema Greek Yogurt wasn't in stock.  It was pretty sour and I'm certain that if I had used my regular full fat version the sauce would have been easier to season.  I used the nutritional yeast to even out the flavour and that worked well. 

Put it all together

Using one square of waffle, top with two eggs scrambled and mushrooms.  Generously pour hollandaise sauce over top.