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
Scale
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
