This delicious Benedict is gluten-free, packed with fiber, and it's nutrient-dense greens contain anticancer, antiviral, antibiotic and antioxidant properties. Scrumptious and filling, the waffle can be made with any number of different vegetables and seasonings, as can the healthy green sauté, allowing for a diversity of flavors and nutritional profiles.
sweet potatoes2 large
peeled & spiralized
divided as described (2 beaten together; 4 poached (1 per serving)
scallion1 large
garlic1 clove
garlic salt 1/2 tsp
chopped mushrooms 1/2 c
collard greens bunch1 large
chopped (approximately 4-6 large leaves)
sea salt
to taste, divided
cooking spray (or high heat oil for coating waffle iron)
brussels sprouts
4-6 heads, sliced thin (mandolin slicer)
black pepper
to taste


large mixing bowl
waffle iron
sauté pan
large skillet
spiralizer or vegetable peeler
Peel and spiralize* the sweet potatoes into "noodles," using the smallest noodle blade on the spiralizer (on the Inspiralizer model it is Blade D). Cut noodles to lengths of approximately 4 inches.
Place a large skillet over medium heat and add 1 T of avocado oil. The skillet should be large enough to allow the noodles to be spread as close to a single layer as possible. Add the sweet potato noodles to the warm oil, season with garlic salt, sea salt and pepper. Toss and cook for approximately 10 minutes or until noodles are cooked through. To decrease the cooking time, cover the skillet with a lid during cooking time, stirring periodically until finished.
Transfer the cooked noodles to a large mixing bowl. Allow to cool slightly until only warm to the touch. Add 2 beaten eggs and toss the noodles until coated lightly in egg.
Spray the preheated waffle iron with cooking spray or alternatively lightly coat iron with a high heat oil (avocado oil or coconut oil each work well). Carefully pack the noodles into the individual waffle sections of the waffle iron.
Cook the noodles/waffle according to your waffle iron's regular settings. When finished, remove the waffle(s) and transfer to a plate.
Heat a sauté skillet over medium heat. Add 1 T of avocado oil. When the oil is warmed, add collard greens, sliced brussels sprouts, mushrooms, scallion and garlic. Season with sea salt and pepper to taste. Sauté until the greens have wilted (approximately 10 minutes).
Remove greens from heat and set aside until eggs are poached.
Poach eggs, one per serving.
Top the waffle with the sautéed greens and a poached egg. Garnish as desired.

* If you don't have a spiralizer, the "noodles" can be made using a vegetable peeler. Simply peel the sweet potatoes into thin slices and use a knife to cut into narrow, noodle-like strips.
These waffles can also be made with any hard vegetable: rutabaga, turnips, beets, zucchini, carrots, parsnips or other types of potatoes. Choose the vegetable you love best! If combining noodles of different type vegetables into a waffle, ensure that they are initially cooked to a similar texture before placing in waffle iron.
Allergens: eggs
Diet Direction: balancing


"Sweet potato waffle" adapted from Ali Maffucci,, "How to make spiralized waffles,"; "Sautéed Greens" recipe: Tamara Predes and Yecenia Lopez, Natural Chef candidates, Bauman College