Egg Waffles with Romesco and Goat Cheese is a brunch game-changer that brings together fluffy, savory eggs, a smoky-sweet romesco sauce, and tangy crumbled goat cheese for a dish that looks as sensational as it tastes. Imagine golden egg waffles topped with vibrant red sauce, creamy cheese, and a pop of fresh herbs—perfect for impressing guests or just treating yourself to something special. Whether you’re making a leisurely weekend breakfast or a quick weekday lunch, this colorful plate will instantly lift your mood and your taste buds.
Ingredients You’ll Need
The beauty of Egg Waffles with Romesco and Goat Cheese lies in its simplicity—each ingredient has a purpose, from building the pillowy base to delivering bold, punchy flavor on top. Here’s what you’ll need, along with some friendly tips for best results:
- Eggs: The star of the show, bringing protein and structure to your waffles.
- Milk: Any variety works—helps create a light, tender texture.
- Salt & Black Pepper: Essential for seasoning and balancing the flavors of the eggs.
- Garlic Powder: Adds savory depth without overpowering the delicate eggs.
- Chopped Spinach or Arugula (optional): Sneak in greens for color and a fresh, earthy bite.
- Butter or Oil Spray: For greasing the waffle iron so your eggs release easily and get a golden crust.
- Roasted Red Bell Pepper: Brings sweetness, smokiness, and a brilliant red color to the romesco sauce.
- Almonds or Hazelnuts: For a nutty crunch and classic romesco flavor—toast them for even more aroma.
- Garlic Clove: Adds punchy aromatic notes to the romesco.
- Tomato Paste: Concentrated tomato flavor helps thicken and intensify the sauce.
- Red Wine Vinegar or Lemon Juice: A splash of acidity brightens everything up.
- Olive Oil: Smooths out the sauce and delivers that classic Mediterranean richness.
- Smoked Paprika: Infuses the romesco with warmth and a subtle smoky note.
- Salt and Pepper (to taste): Fine-tune the seasoning of your sauce.
- Crumbled Goat Cheese: Tangy, creamy, and absolutely essential for that finishing touch.
- Fresh Herbs (parsley, basil, or chives): Sprinkle on top for color and a burst of freshness.
- Extra Olive Oil (optional): A light drizzle adds gloss and extra flavor to the final dish.
- Microgreens (optional): For garnish—they make everything look and taste extra special.
How to Make Egg Waffles with Romesco and Goat Cheese
Step 1: Whisk the Eggs
Start by cracking the eggs into a medium mixing bowl. Add the milk, salt, black pepper, and garlic powder, then whisk until everything is completely blended and the mixture is slightly frothy. If you’re using chopped spinach or arugula, gently fold it in now—this not only adds a pop of color, but also sneaks in some extra nutrition.
Step 2: Cook the Egg Waffles
Preheat your waffle iron and lightly grease it with butter or a spritz of oil spray. Pour in enough egg mixture to cover the surface of the iron (but not overflow!), then close the lid and cook for 3 to 5 minutes. The eggs should set fully and turn a lovely golden color. Carefully lift out the egg waffle and repeat with the remaining mixture, greasing between batches as needed.
Step 3: Blend the Romesco Sauce
While the egg waffles are cooking, make your romesco sauce. In a blender or food processor, combine the roasted red bell pepper, almonds or hazelnuts, garlic, tomato paste, vinegar or lemon juice, smoked paprika, salt, and pepper. Blend until smooth, then, with the motor running, slowly drizzle in the olive oil so the sauce emulsifies and becomes creamy. Taste and adjust seasoning if needed—you want it punchy and well balanced.
Step 4: Assemble the Dish
Place the egg waffles on plates and spoon generous dollops of romesco sauce over the top. Sprinkle crumbled goat cheese across each waffle, then finish with a shower of fresh herbs. If you like, drizzle with a little extra olive oil and scatter microgreens for a restaurant-worthy presentation.
Step 5: Serve and Enjoy
Egg Waffles with Romesco and Goat Cheese are best served immediately, while the eggs are still warm and the sauce is bright and fresh. Every bite should be a perfect harmony of fluffy egg, smoky-sweet romesco, tangy goat cheese, and herby freshness. Dig in and savor every forkful!
How to Serve Egg Waffles with Romesco and Goat Cheese
Garnishes
For that wow-factor finish, top your Egg Waffles with Romesco and Goat Cheese with a scatter of fresh herbs like parsley, basil, or chives. A drizzle of extra virgin olive oil brings a rich sheen, and a handful of microgreens or baby arugula gives the plate an instant pop of color and a little peppery bite. Don’t underestimate the power of a gorgeous garnish!
Side Dishes
Pair these egg waffles with a simple salad of mixed greens tossed in lemon vinaigrette, or some crispy roasted potatoes for extra heartiness. If you want to keep it light, juicy orange slices or a bowl of fresh berries complement the savory, tangy flavors and round out your brunch spread beautifully.
Creative Ways to Present
Serve Egg Waffles with Romesco and Goat Cheese stacked high on a platter for a dramatic centerpiece, or cut each waffle into quarters for easy, shareable bites at a brunch buffet. For a party twist, offer the romesco and goat cheese on the side and let guests build their own creations—interactive food is always a hit!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Egg Waffles with Romesco and Goat Cheese, let the waffles cool to room temperature before storing. Place them in an airtight container, keeping the sauce and cheese separate if possible. They’ll stay fresh in the fridge for up to two days, ready to reheat for a quick breakfast or lunch.
Freezing
Egg waffles freeze surprisingly well! Lay them flat on a parchment-lined tray until solid, then transfer to a zip-top bag or airtight container. The romesco sauce can also be frozen in a small jar or ice cube tray. Thaw both in the fridge overnight for best results.
Reheating
To reheat, pop the waffles in a toaster oven or low oven (300°F is ideal) until warmed through and slightly crispy. Microwave works in a pinch, but you may lose some of that lovely texture. Warm the romesco sauce gently on the stovetop or in the microwave, stirring and adding a splash of water or oil if it’s thickened. Assemble and garnish as you would with freshly made waffles.
FAQs
Can I make Egg Waffles with Romesco and Goat Cheese without a waffle iron?
Absolutely! You can cook the egg mixture as mini omelets or frittata rounds in a nonstick skillet or muffin tin. The shape will be different, but the flavors remain just as fabulous.
What can I use instead of goat cheese?
If goat cheese isn’t your favorite, try feta for a similar tang or ricotta for a milder, creamier topping. Even a sprinkle of parmesan can work if you want something sharp and salty.
Is the romesco sauce spicy?
Romesco is more smoky and sweet than spicy, thanks to roasted red peppers and smoked paprika. If you want a little heat, feel free to add a pinch of red pepper flakes or a dash of hot sauce.
Can I prep the romesco sauce in advance?
Yes! The romesco sauce for Egg Waffles with Romesco and Goat Cheese can be made up to three days ahead. Store it in a jar in the fridge, and let it come to room temperature or give it a quick stir before serving.
Are there any nut-free options for the romesco?
You can swap the almonds or hazelnuts for sunflower seeds or pumpkin seeds for a nut-free version of the sauce. It will still deliver that lovely texture and robust flavor.
Final Thoughts
If you’re looking for a brunch dish that’s as beautiful as it is delicious, Egg Waffles with Romesco and Goat Cheese delivers every time. I hope you give this recipe a try and make it your own—don’t be surprised if it becomes a new favorite for both special occasions and everyday cravings!
Print
Egg Waffles with Romesco and Goat Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Brunch
- Method: Waffle iron cooking, blending
- Cuisine: Spanish-inspired fusion
- Diet: Vegetarian
Description
Delightful and protein-packed egg waffles served with a smoky, nutty romesco sauce and creamy goat cheese, perfect for a flavorful brunch or light meal.
Ingredients
Egg Waffles
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup chopped spinach or arugula (optional)
- Butter or oil spray, for greasing the waffle iron
Romesco Sauce
- 1 roasted red bell pepper (jarred or homemade)
- 1/4 cup almonds (or hazelnuts)
- 1 garlic clove
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar or lemon juice
- 1/4 cup olive oil
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Toppings and Garnish
- 1/4 cup crumbled goat cheese
- Fresh herbs (parsley, basil, or chives)
- Extra olive oil for drizzling (optional)
- Microgreens (optional, for garnish)
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth. Stir in the chopped spinach or arugula if using to add a fresh, green component to the waffles.
- Cook Egg Waffles: Preheat your waffle iron and lightly grease it with butter or oil spray to prevent sticking. Pour in enough of the egg mixture to cover the waffle iron surface and cook for 3 to 5 minutes, or until the eggs are fully set and the waffles are slightly golden. Repeat with the remaining mixture to make all waffles.
- Make Romesco Sauce: In a blender or food processor, combine the roasted red pepper, almonds, garlic clove, tomato paste, red wine vinegar or lemon juice, smoked paprika, salt, and pepper. Blend until smooth. While blending, slowly drizzle in the olive oil to emulsify the sauce. Taste and adjust seasoning if necessary.
- Assemble the Dish: Place the cooked egg waffles on serving plates. Spoon the romesco sauce generously over the top, sprinkle with crumbled goat cheese and fresh herbs. For added richness, drizzle with extra olive oil and garnish with microgreens if desired.
- Serve and Enjoy: Serve the egg waffles immediately for a fresh and vibrant brunch dish full of flavor and nutrients. Enjoy the combination of smoky romesco with creamy goat cheese and fluffy egg waffles.
Notes
- For a vegan version, replace eggs with a chickpea flour batter and use a vegan cheese alternative.
- The romesco sauce can be stored in the refrigerator for up to 3 days.
- You can swap almonds with hazelnuts or other nuts based on preference or availability.
- Add more spinach or arugula for extra greens and nutrition.
- Ensure the waffle iron is well greased to avoid sticking due to the egg mixture.
Nutrition
- Serving Size: 1 serving (1 egg waffle with toppings)
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 280 mg
