EGG WAFFLE
I have just made the easiest and most versatile “Egg Waffle” for the lack of a better name for a late breakfast.
- 2 eggs
- ½ cup sharp shredded cheddar cheese
- 1 large slice cold cut meat, shredded
- parsley
- Aromat or any salt
- fresh ground black pepper
Mix all the ingredients in a small bowl, and beat it slightly with a fork until the eggs fully mixed and blended with the cheese.
Preheat your waffle pan, or any other griddle pan.
The waffle pan must be very hot.
Spray with a non-stick spray.
Pour the ingredients in the pan and spread it, if necessary to cover the base of the waffle pan.
Close the lid and let it cook/bake.
You will notice that it does puff up, not to worry about that, it’s totally normal for the egg to do that.
You can open the lid after a while to check and see if it’s done.
Close if not and keep baking it until fully cooked and you have the most wonderful and nice brown baked texture and colouring.
Eat as soon as possible.
This is absolutely wonderful, and I will for sure make this more often, and experiment with many other different fillings.
Note:
This is easy, no fuss, no bother breakfast, very versatile, and delicious.
I started this one very plain to see if the concept will work, and I am so happy, this was super delicious and my husband also agreed that it’s awesome.
Recipe and photo: Esme Slabs
