Description
Delightful and savory egg waffles served with a rich and tangy romesco sauce, topped with creamy goat cheese and fresh herbs. Perfect for a low-carb, gluten-free breakfast or brunch with a Mediterranean-inspired twist.
Ingredients
For the Egg Waffles:
- 6 large eggs
- 2 tablespoons milk or cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- Nonstick spray or butter (for greasing waffle iron)
For the Romesco Sauce:
- 1 roasted red bell pepper (jarred or homemade)
- ¼ cup almonds (toasted)
- 1 garlic clove
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 3 tablespoons olive oil
Toppings:
- ¼ cup crumbled goat cheese
- Extra parsley or microgreens for garnish (optional)
Instructions
- Make the romesco sauce: In a food processor, combine the roasted red pepper, toasted almonds, garlic clove, tomato paste, red wine vinegar, smoked paprika, and salt. Blend until mostly smooth. While the processor is running, slowly drizzle in the olive oil until the sauce reaches a thick and creamy consistency. Set aside.
- Make the egg waffles: Preheat your waffle iron and lightly grease it with nonstick spray or butter. In a mixing bowl, whisk together the eggs, milk or cream, salt, black pepper, and chopped parsley if using. Pour enough egg mixture into the waffle iron to cover the bottom without overfilling. Cook for about 3 to 4 minutes until the waffles are set and lightly golden. Repeat with the remaining egg mixture.
- Assemble: Place the cooked egg waffles on serving plates. Spoon a generous amount of romesco sauce over each waffle and sprinkle with crumbled goat cheese. Garnish with extra parsley or microgreens if desired. Serve immediately while warm.
Notes
- The romesco sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
- This recipe is naturally low-carb and gluten-free, making it suitable for those dietary preferences.
- For added richness and nutrition, consider adding sautéed spinach or avocado as additional toppings.
