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Egg on Blue Cheese Tomato Waffle is one of my favorite meals, one of my favorite food memories EVER: Out on our tiny house patio, with my sweet hubby and THIS breakfast — savory waffles, fresh garden tomatoes, soft cheese and runny egg yolks.
This ‘eggs on waffles’ recipe is Gluten-free, Grain-free and Primal, but can also be Keto and GAPS diet if you use these waffles to make the recipe.
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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 these.
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 does.
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 (like Havarti) and preferably salty, briney etc.
BECAUSE part of what makes Egg on Blue Cheese Tomato Waffle SO lovely is the contrasting flavors and textures that go SO well together.
What is Egg on Blue Cheese Tomato Waffle
Egg on Blue Cheese Tomato Waffle is this:
- Crispy Grain-free 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 each summer and fall) 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 (fry or poach), a bit of sea salt again …
- next, the blue-freaky-good-love-goodness cheese crumbled all over
- and finally the spicy, peppery, fresh chives and visual green, then the spicy hot and exciting nasturtiums.
Oh my — we have so much rich goodness going on here: great protein, which is the perfect way to start the day, 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 keeps well 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 (when tomatoes are in season!) and one of you can cook the waffles, one of you can slice the tomatoes, do the butter … it’s a way to Eat Beautifully …
Egg on Blue Cheese Tomato Waffle
- frying pan or egg poacher
- 1 recipe Parmesan Waffles <-- see link
- 1 large heirloom tomato or vine-ripened, sliced thickly
- 2 to 4 whole eggs preferably pasture-raised
- 2 ounces blue cheese sheep's milk, *crumbled; or use feta etc. if you don't prefer blue; choose the highest quality French cheese, if possible (Trader Joe's has good French cheeses, look closely at where they're from, and good prices.)
- 4 to 6 fresh nasturtium blossoms nice to grow these in the summer
- 3 Tablespoons butter Kerrygold or other pastured butter
- 2 Tablespoons fresh chives chopped
- sea salt to taste
- Follow recipe linked to 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.
- Topped each buttered waffle with thick slices of tomato. Sprinkle on sea salt.
- While the waffles are baking, fry your eggs, or poach them, if you prefer. To cook sunny side 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.
- Transfer hot eggs onto tomatoes, arranging prettily.
- Top with blue cheese crumbles and chives. Optional: Garnish with nasturtiums. Serve.
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. 🙂