Don’t you just love breakfast for dinner? These low carb savory cheddar waffles are great for soaking up the runny yolks of a fried egg. This post is sponsored by Safest Choice Eggs.
Have you ever ordered eggs at a restaurant and looked blankly at the server when she asked how you wanted them cooked? You’ve heard all the terms before, like over easy, over hard and sunny-side up, but for the life of you, you really don’t know what they mean and what the difference is. The server is impatient with you, she’s already had a long day, her feet are tired, and she’s tapping her pencil against her pad and you know she’s thinking what an idiot you are. So you stumble and trip over your words in your rush to describe what you want, so you can stop wasting her precious time. She sighs and tells you what you really mean and then walks away and you think you will remember the correct term the next time you order fried eggs. But you don’t remember and so the cycle begins all over again.
I used to have this problem a lot, especially since the way I liked my eggs cooked doesn’t seem to have a standard term. I loved fried eggs where the yolk was broken right after the egg hit the hot pan. And then the whole thing would get flipped and cooked on both sides. I don’t want the yolk to be cooked whole, so it’s not an over hard egg. But it’s not scrambled either. Is there a proper term for that, does anyone know? I am pretty sure I pissed off legions of wait staff by a lengthy description of how I wanted my eggs cooked.
But lately I have a serious craving for fried eggs with runny yolks. Sunny side up or over easy, I don’t care which, as long as that yolk oozes out all over my plate. All the better if I have something delicious underneath with which to sop up the runny, oozy yolk. Like these low carb savoury cheddar waffles, a recipe that I developed ages ago and am only sharing with you right now. We eat these for dinner fairly often and my kids get so excited when they know there will be waffles and eggs for dinner. Or Brinner, really, that wonderful combination of breakfast food at dinner time. It makes everyone happy, it seems and it’s one of those meals you can guarantee everyone will eat. And with everyone prepping for big fancy meals on Thanksgiving, having a simple but delicious Brinner recipe is the order of the day.
These waffles are perfect for soaking up the delicious runny yolks of your over easy or sunny side up eggs. And I promise I won’t tap my pencil impatiently against my pad while you make up your mind on how you want your eggs cooked. Remember that Safest Choice Pasteurized shell eggs are a always great choice when serving undercooked or raw eggs. Visit SafeEggs.com for more information on safely consuming foods that contain undercooked eggs as well as great Brinner recipes!
Savory Cheddar Waffles with Fried Eggs
Ingredients
Waffles:
- 1 cup almond flour
- 1 cup golden flax seed meal or an additional cup almond flour - they will be less crispy
- 1/4 cup unflavoured whey protein
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups shredded Cheddar cheese
- 4 large eggs
- 3/4 cup almond milk
- 1/4 cup bacon grease or butter melted
Fried Eggs:
- Butter, coconut oil, or bacon grease for greasing the pan
- Large eggs (use Safest Choice eggs for runny, undercooked yolks!)
- Salt and pepper to taste
Instructions
Waffles:
- Preheat waffle iron and grease if necessary. Preheat oven to 200F to keep waffles warm.
- In a large bowl, whisk together almond flour, flax seed meal, whey protein, baking powder, salt and pepper. Stir in cheddar cheese.
- Add eggs, almond milk and melted butter or bacon grease and stir vigorously to combine.
- Scoop a few tablespoons of batter into each section of the waffle iron. Close lid and cook until golden brown on both sides, about 4 to 6 minutes. (Amount of batter and cook time will depend on the size and shape of your iron).
- Remove and repeat with remaining batter. Keep warm in oven while preparing the eggs.
Fried Eggs:
- Heat a large skillet over medium heat. Add plenty of butter or oil to the pan (use at least 1 to 2 tsp per egg you plan to cook).
- Make sure your pan is very hot, then break eggs into pan and cook to desired consistency (you will only be able to fit about 4 eggs into your pan). For sunny side up, cook until whites are just set but yolk is still runny, 2 to 4 minutes. For over-easy, flip eggs when whites are just barely set and turn off heat. Cook just 45 to 60 seconds more for a runny yolk.
- Top waffles with eggs and serve.
Notes
Saturated fatty acids: 13.96g
Total fat: 40.04g
Calories from fat: 360
Cholesterol: 325mg
Carbohydrate: 12.83g
Total dietary fiber: 9.46g
Protein: 25.27g
Sodium: 616mg
Disclosure: This post is sponsored by Safest Choice Eggs. As always, all recipes, photography, thoughts, opinions, incoherent ramblings and random tangents are my own.
Amanda says
Finally tried these today…yum! This was an awesome bread type of replacement….between you and the SC biscuits I think I’m set! I ate them by themselves and they were great. Used a Belgian style waffle maker which made 7 lg ones, and half of one was perfect. I’m going to play around with it and try using mozzarella instead of the cheddar, cinnamon and swerve…. may make a great cinnamon roll/waffle or French toast hack.
Jacqui L says
I’ve really missed poached eggs on toast, today I had poached eggs on these waffles, they are my new best friend. I can see myself making these a lot!
Casey says
These are awesome, and my kids love them too! I like using 1 2/3 cups almond flour and 1/3 c flax, which strikes the right balance of moisture and crispy.
The leftovers are great toasted or re-warmed in the oven. I turned mine into mini pizzas and they were perfect for it!
Joyce Raijmakers says
Hi, this is Joyce from the Netherlands. In our country it is not common to eat savory waffles, so this recipe made me very curious. Just made half of the recipe (5 waffles) and must say that I will probably have created a new addiction and can’t wait to experiment with herbs etc. I usually don’t really like almond meal, for everything tastes dry and crumbly in my opinion, but this recipe is superb! Real fluffy but also crunchy waffles, to die for! In stead of almond milk, I used unsweetened soy milk, which works also. I use a lot of your recipes and tag my Dutch friends all the time 😉 Keep up the good work!
jackie m says
Wow this looks so good. Any chance this is a THM meal? I am new to THM and still trying to wade through how to tell if a recipe is compliant and which kind it is! thanks, jackie
Carolyn says
It would be an S recipe. 🙂
Sara C says
I just made these, and they would have been great had I not used baking powder with aluminum in it! They tasted pretty metallic. 🙁 I can’t always taste this baking powder, but I guess 2 tsp is just too much. Next time I will use a cream of tartar and baking soda mix instead!
Carolyn says
Sounds good. Gluten free things almost always need twice the leavening agent that regular recipe do so if you can get yourself some aluminum free powder, it helps!
Donna Wolf says
I order eggs over medium and I make sure they know I do not want the white runny but I do want a runny yolk. I also order rye toast with it, butter on tbe side a d put just a little butter on the toast with the eggs on top. I sometimes get a little runny white, but the toadt soaks it up.
Kathi says
Delicious recipe but we had some major stickage issues with the waffle iron. Maybe we just didn’t butter it generously enough. We dug what we could of the waffle out of the iron and happily ate it and then cooked the rest of the batter as pancakes on the (well oiled) electric griddle with no trouble. Will try these one more time in the waffle iron (generously oiled) before reverting to just making them as pancakes. Next time I will probably add some chives and/or thyme to the batter.
Thank you for sharing this recipe with us.
Carolyn says
My waffle iron is very very non-stick so I can imagine that an older iron that isn’t made that way may cause some stockage without a lot of oiling.
TW says
THANK YOU!!!! I never really liked sweet waffles/pancakes even before LCHF. These truly have an amazing flavor AND texture. My next attempt I am going to add everything bagel seasoning and top with cream cheese to hopefully get that delicious flavor combo that I miss.
Betsy says
Can you sub anything for the whey protein?
Carolyn says
Powdered egg white is your best option.
jhm says
Am increasingly addicted to these. Tried them with a quarter tsp each garlic and onion powder, and highly recommend doing so (too late I though about a pinch of mustard powder as,well. I’ll try that next). Used salami instead of fried eggs, and this is also highly recommended, especially if you can’t wait to fry up some eggs.
Carolyn says
It all sounds good to me!
Carolyn says
Sounds delicious!
Weds says
We love these and make them every week for snacks. This week I ran out of un flavored whey and used vanilla with some extra xylitol… They are soft coming out of the iron, but firm up in the oven. Fingers crossed! Thank you for a great standby revipe!