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!
- 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
- 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
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.
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.
Serves 8 to 10 (depending on the size of your waffle iron, you may get more waffles. I get 8 or 9 deep Belgian-style 4-inch square waffles).
Assuming 1 Waffle and 1 Egg per serving, each serving has 12.83 g of carbs and 9.46 g of fiber. Total NET CARBS = 3.37 g of carbs.
Food energy: 516kcal
Saturated fatty acids: 13.96g
Total fat: 40.04g
Calories from fat: 360
Total dietary fiber: 9.46g
Disclosure: This post is sponsored by Safest Choice Eggs. As always, all recipes, photography, thoughts, opinions, incoherent ramblings and random tangents are my own.