Mesmerizing Gluten-Free Nigerian Brunch: Suya-Spiced Eggs Benidict & Crispy Plantain Waffles

Allergens

Eggs, Dairy (hollandaise sauce)

Ingredients

• 1. 4 large eggs 2. 2 ripe plantains 3. 1/2 cup gluten
• free waffle mix 4. 2 tsp suya spice blend 5. 4 slices of gluten
• free bread, toasted 6. 1/2 cup hollandaise sauce 7. 4 slices of smoked ham or bacon (optional) 8. Salt and pepper, to taste 9. 1 tbsp vegetable oil

Instructions

1. Prepare the suya spice blend by combining ground peppers, salt, and other spices. Adjust according to your preferred level of spiciness.
2. Slice the plantains into thin rounds, ensuring they are even in thickness for consistent cooking.
3. In a bowl, mix the gluten free waffle mix with water as per package instructions. Add 1 tsp of suya spice blend and mix well.
4. Heat oil in a pan over medium heat. Dip plantain slices in the spiced batter, shaking off excess, then fry until crispy and golden brown on both sides. Transfer to a paper towel lined plate to drain excess oil.
5. In another pan, poach eggs gently in simmering water with white vinegar for 3 minutes. Remove and place on kitchen paper to absorb excess water.
6. To assemble the Suya Spiced Eggs Benidict, layer two plantain waffle slices on each plate, followed by a poached egg, smoked ham or bacon (if using), and finish with another plantain waffle slice.
7. Warm hollandaise sauce gently over low heat and pour generously over the assembled dishes. Season with salt and pepper as desired.
8. Serve immediately and enjoy!

Chef’s Insight

The suya spice blend adds depth to this traditional brunch dish, elevating it to new heights of flavor.

Notes

For optimal presentation, serve the dish immediately after preparation.