YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Waffles with Sunny-Side Eggs
Enjoy these delightful almond flour waffles infused with a touch of baking spice and topped with perfectly cooked sunny-side eggs, including an extra egg white boost to power you through your day. The waffles are crisp on the outside and tender on the inside, creating a satisfying contrast to the silky, runny yolks of the eggs. A balanced, protein-rich meal that’s both nourishing and delicious.
INGREDIENTS
0.33 cup Almond Flour (40g)
1 Whole Egg (50g) for batter
1 Egg White (33g) for batter
0.25 cup Unsweetened Almond Milk (60g)
0.25 teaspoon Baking Powder (1g)
A pinch of Sea Salt
2 Sunny-Side Whole Eggs (100g total)
1 Extra Egg White (33g) for topping
PREPARATION
Preheat your waffle iron to medium-high heat and lightly grease it with non-stick spray or a touch of oil.
In a medium bowl, whisk together the almond flour, baking powder, and a pinch of sea salt.
In another bowl, combine the whole egg, the egg white, and the unsweetened almond milk until well blended.
Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms.
Scoop the batter into the preheated waffle iron, spreading it out evenly. Cook until the waffles are golden and slightly crispy on the edges, about 4-5 minutes.
While the waffles are cooking, heat a non-stick skillet over medium-low heat. Crack the 2 whole eggs into the skillet and cook them sunny-side up until the whites are set and the yolks remain runny, about 2-3 minutes.
In the last minute of cooking, add the extra egg white to the skillet, gently stirring it in to lightly cook and blend with the eggs.
Remove the waffles and plate them. Top the waffles with the sunny-side eggs and the extra soft-cooked egg white.
Serve immediately and enjoy your protein-packed, delicious meal.