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 teaspoon 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
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 Cholesterol: 325mg Carbohydrate: 12.83g Total dietary fiber: 9.46g Protein: 25.27g Sodium: 616mg