Eggs Paloma {savory Parmesan waffle, topped with sunnyside up egg, heirloom tomato and blue cheese}

Eggs Paloma {savory Parmesan waffle, topped with sunny side up egg, heirloom tomato and blue cheese}

Megan Breakfast, Main Dishes, Whole Food Recipes 11 Comments

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Oh my darlings!! This is one of my favorite meals, one of my favorite food memories EVER. Out on our new patio, with my sweet, lovely hubby and THIS breakfast…

Having a savory breakfast is a GREAT way to start the day. This meal is one to savor. Even before you crack the runny egg yolk with your fork and get THAT added to the equation, you’re swooning over the flavor of Parmesan waffles, the BEST sheep’s milk blue cheese and vine-ripened heirloom tomatoes!!!

Are you with me?

If I lost anyone at runny egg yolks or blue cheese, I will try to understand. I know not EVERYONE loves the lovelies. You CAN cook your yolk a bit more. And you CAN use another cheese. My hubby does, actually, do the latter. But honestly, I grieve for him a bit during the whole meal. It is the only sadness added to the pure-over-the-top pleasure of this food experience. BECAUSE sheep’s milk blue cheese from France, cave-aged, is CRAZY-good. It’s creamy, it’s peppery; it kind of sets something off inside me like chocolate used to do.

Anyhooo…if you can’t stomach the blue, try a really creamy Israeli feta OR I used Port Salut on my hubby’s, right on top of the hot waffle, so it would melt a bit under the egg; and he liked that. Just go for creamy and preferably salty, briney etc.

BECAUSE part of what makes Eggs Paloma SO lovely is the contrasting flavors and textures that go SO well together.

So…Eggs Paloma is this: Crispy Paleo Parmesan waffle (oh happy thing already AND it contains resistant starch, is high in protein, and is a wonderful complex carb for long-lasting energy and happiness), topped with the amount of butter you like, then the heirloom tomato (PERFECT this time of year, end of summer goodness!) with a bit of sea salt, then the egg cooked over low heat so the white is tender and cooked through, but the yolk is runny and rich, a bit of sea salt again, then the blue-freaky-good-love-goodness cheese crumbled all over, then the spicy, peppery, fresh chives and visual green, then the spicy hot and exciting (and beautiful) nasturtiums!!!

Oh my– we have so much rich going on here. We have great protein, which is the perfect way to start the day. Then we have various levels of spicy and rich and creamy and fresh– all making this one SEASONAL breakfast to savor, linger over, appreciate. EVERY BITE is special.

I recommend making the waffle batter recipe ahead of time. This makes the whole beautiful preparation and presentation experience completely zero stress and seemingly zero work. (The batter hangs out in the fridge happily for days, ready to cook.)

If you have someone in your life you love to cook with, come alongside each other one morning soon (while the tomatoes are still in season!) and one of you can cook the waffles; one of you can slice the tomatoes; one of you can do the butter… it’s a way to Eat Beautifully… 😉

Eggs Paloma {savory Parmesan waffle, topped with sunnyside up egg, heirloom tomato and blue cheese}

 

Eggs Paloma
Yum
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Servings Prep Time
2 servings 40 minutes, IF the waffle batter isn't made ahead of time; 15 minutes if the waffle batter is ready in the fridge (which is ideal for a low-stress, lovely breakfast)
Servings Prep Time
2 servings 40 minutes, IF the waffle batter isn't made ahead of time; 15 minutes if the waffle batter is ready in the fridge (which is ideal for a low-stress, lovely breakfast)
Eggs Paloma
Yum
Print Recipe
Servings Prep Time
2 servings 40 minutes, IF the waffle batter isn't made ahead of time; 15 minutes if the waffle batter is ready in the fridge (which is ideal for a low-stress, lovely breakfast)
Servings Prep Time
2 servings 40 minutes, IF the waffle batter isn't made ahead of time; 15 minutes if the waffle batter is ready in the fridge (which is ideal for a low-stress, lovely breakfast)
Ingredients
Servings: servings
Instructions
  1. Follow recipe below for making waffles. Make as many waffles as you have eaters. This recipe is designed to serve two, but make more of everything if you have lots of diners. Set aside waffles as they bake in warm oven, on heated plates or just let them cool. They're wonderful no matter what...BUT: put the butter on as each waffle comes out: 1 Tablespoon butter per waffle. When it begins to melt, spread it around a bit.
  2. Topped each buttered waffle with thick slices of tomato. Sprinkle on sea salt.
  3. While the waffles are baking, fry your eggs, or poach them, if you prefer. To cook sunnyside up eggs, heat dry pan over medium-high heat. When hot add 1 Tablespoon butter and allow to melt, swirling it around to cover the surface of pan. Crack in desired number of eggs. Lightly salt, then cover. Lower heat to medium-low. Check under lid occasionally until all of the white is cooked but the yolk remains runny. Turn off heat.
  4. Transfer hot eggs onto tomatoes, arranging prettily.
  5. Top with blue cheese crumbles and chives. Garnish with nasturtiums.
  6. Serve.
Recipe Notes

Where to get the best sheep's milk blue cheese? Trader Joe's has the best price. They also have the lovely Israeli feta. They have several excellent French cheeses to choose from, with, again, the best cheese prices. 🙂

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The Parmesan waffle recipe…

Savory Parmesan-Cauliflower Waffles
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Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Savory Parmesan-Cauliflower Waffles
Yum
Print Recipe
Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Ingredients
  • 6 eggs pasture-raised preferred, room temperature preferred
  • 3 cups cauliflower rice frozen or partially or completely defrosted, or fresh
  • 1-1/2 cups parmesan, grated or ground
  • 1-1/3 cup cassava flour see link below in Recipe Notes
  • 1 cup water filtered (or bone broth)
  • 1/2 cup butter melted and cooled slightly (or other traditional fat: ghee, lard, avocado oil, coconut oil etc.)
  • 1 teaspoon thyme dried (optional)
  • 1/2 teaspoon baking soda, sifted
  • 1/2 teaspoon sea salt
Servings: waffles
Instructions
  1. Place the following ingredients into blender: eggs, water, cooled fat. Blend briefly, about 5 seconds.
  2. In a medium sized bowl stir together cassava flour, sifted baking soda and sea salt. Add to blender.
  3. Blend batter for 10 seconds. Scrape down sides and blend another 5 seconds.
  4. Add cauliflower rice and parmesan. Do not blend. Use a long wooden spoon or spatula to quickly fold the batter, rice, and parmesan together.
  5. Heat waffle iron according to manufacturer's directions. Fill waffle iron only 1/2-2/3 full with batter or it will overflow as it expands. Use the first waffle to decide how much batter you'll need each time.
  6. Cook waffles a minimum of 4 minutes and up to 5 minutes, until they're golden brown and fragrant. {Cook longer if you want the outside to be crunchier.}
  7. Serve topped with butter and maple syrup or honey. Serve topped with fresh feta or chevre and chives. Serve topped with chopped bacon.
Recipe Notes

Here's where I buy cassava flour.

Here's the ceramic coated waffle iron I use.

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If you enjoy coffee or herbal coffee, it’s the perfect side to this perfect meal. xoxo Enjoy!

Eggs Paloma {savory Parmesan waffle, topped with sunnyside up egg, heirloom tomato and blue cheese}

  • Emily @ Recipes to Nourish

    I can’t wait to make these waffles! This meal is just beautiful and so special! I know my family would LOVE this breakfast … I would love it for any meal.

  • Lindsey Dietz

    Mmmmmmmm! That egg and sheep’s milk cheese… LOVE!

  • Shelby Stover

    This looks awesome! And sunny side eggs are my fav!

  • linda spiker

    What an amazing breakfast! I need that waffle!

  • thefoodhunter

    I love everything about this. I need to make it soon

  • Megan Stevens

    Yay, Emily, I’m so glad to hear that! Enjoy! <3

  • Megan Stevens

    Yay!! I agree; sunny side up eggs satisfy something deep inside us!

  • Megan Stevens

    Yay, thank you! 🙂 Enjoy!

  • Megan Stevens

    Thank you! I hope you get to make it!!

  • jennifermargulis

    This looks so delicious. I love the recipes I’ve tried on this site. This one’s going on the calendar for next weekend!

  • Megan Stevens

    Yay, great to hear, Jennifer! Enjoy!