Anyone else go through the morning conundrum of savory vs sweet? This is a daily battle for me. It gets so bad sometimes that I just flail my hands up in the air and make a protein shake. Pure defeat.
But here’s the thing. I go nuts over a runny egg. I think of it as a creamy, decadent sauce on top of my egg whites. Some people get the heebie-jeebies with runny egg yolks which gives me this impulsive urge just to crack a raw egg right over their head. Direct confrontation to get over your fears, right? 😉
The soft-boiled egg topping can only be compared to a cherry on top of a rich, hot-fudge sundae. It just MAKES the dish. However, you could totally sub the egg for pure maple syrup or whichever topping you prefer and your taste-buds will still thank you.
If you’re in a breakfast rut, I would highly recommend giving these waffles a shot. Between the whole-wheat flour and spinach, they pack more fiber than your typical waffle and will help keep you full and satisfied as you tackle your day.
Also, if you’re a breakfast-for-dinner (aka brinner) fan – these 100% fit the bill!
Savory Spinach and Manchego Waffles
Recipe makes one serving
- 1/2 cup white whole-wheat flour — sub for all-purpose or flour of choice
- 1 tbsp brown sugar (light or dark)
- 1/3 cup fresh spinach, finely chopped
- 1 egg, whisked
- 1/2 cup skim milk — sub for milk of choice
- 2 tbsp freshly grated Manchego cheese — sub for sharp cheddar or cheese of choice
- 2 tsp extra virgin olive oil
- 1/4 tsp cayenne pepper
- 1/4 tsp baking powder
- Pinch of salt
- Optional topping: soft-boiled egg
- Combine egg, milk, brown sugar and olive oil in a medium-sized bowl. Whisk to combine. Stir in spinach and grated cheese.
- In a separate bowl, combine flour, cayenne pepper, baking powder and salt.
- Pour wet ingredients into bowl with dry ingredients. Stir until just-combined. Do not overmix.
- Pour mixture into waffle maker and cook accordingly to settings.
- While waffle cooks, bring 3 cups of water to a boil in a medium-sized pot.
- Drop in a room-temperature egg (or two) and boil for 5 minutes. Set a timer to assure adequate cooking time. Remove egg from water after 5 minutes and transfer to bowl of cold water to prevent the egg from cooking any further. Once the egg cools, peel the shell, place the egg on top of the cooked waffle, slice it down the center so the yolk runs and top the finished product with extra chopped spinach and grated cheese.
Nutrition Facts per Serving (waffle alone)
Calories: 440; Total Fat: 16 gm; Saturated Fat: 4 gm; Cholesterol: 194 gm; Sodium: 275 mg; Carbohydrates: 47 gm; Fiber: 7 gm; Sugar: 18 gm; Protein: 21 gm