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

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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… savory waffles, fresh garden tomatoes, soft cheese and runny egg yolks! A gentle feast! Eggs Paloma is Paleo and Primal, but can also be Keto and GAPS diet if you use these waffles to make the recipe.

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 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 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… 😉

Print Recipe

5 from 8 votes

Eggs Paloma

Prep Time40 minutes mins

Total Time40 minutes mins

Servings: 2 servings

Author: Megan

Ingredients

• 1 recipe Parmesan Waffles see recipe below!
• 1 large heirloom tomato or vine-ripened, sliced thickly
• 2-4 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
• 4-6 fresh nasturtium blossoms
• 3 Tablespoons butter Kerrygold or other pastured butter
• 2 Tablespoons fresh chives chopped
• sea salt to taste

Instructions

• 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.
• 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 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.
• Transfer hot eggs onto tomatoes, arranging prettily.
• Top with blue cheese crumbles and chives. Garnish with nasturtiums.
• Serve.

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. 🙂

The Parmesan waffle recipe…

Print Recipe

5 from 12 votes

Savory Parmesan-Cauliflower Waffles

Savory Parmesan-Cauliflower Waffles are SO good. You'll love this savory meal for breakfast, lunch or dinner! Gluten-free and Primal.

Prep Time10 minutes mins

Total Time40 minutes mins

Course: Breakfast, Brunch, DInner, lunch

Cuisine: American

Keyword: cauliflower, gluten-free, grain-free, paleo, parmesan, primal, savory, waffles

Servings: 6 waffles

Calories: 275kcal

Author: Megan

Cost: $7

Equipment

• waffle iron

Ingredients

• 6 eggs pasture-raised preferred, room temperature preferred
• 3 cups cauliflower rice frozen or partially or completely defrosted, or fresh
• 1-½ cups Parmesan grated or ground
• 1-⅓ cup cassava flour see link below in Recipe Notes
• 1 cup water filtered (or bone broth); or Sourdough version: use ½ cup water + ½ cup whey or sour raw milk to ferment the batter to reduce phytic acid in cassava (just allow finished batter to sit out for 4 hours, then refrigerate for 1-4 days before baking)
• ½ cup butter melted and cooled slightly (or other traditional fat: ghee, lard, avocado oil, coconut oil etc.)
• 1 teaspoon thyme dried (optional)
• ½ teaspoon baking soda sifted
• ½ teaspoon sea salt

Instructions

• Place the following ingredients into blender: eggs, water, cooled fat. Blend briefly, about 5 seconds.
• In a medium sized bowl stir together cassava flour, sifted baking soda and sea salt. Add to blender.
• Blend batter for 10 seconds. Scrape down sides and blend another 5 seconds.
• Add cauliflower rice and parmesan. Do not blend. Use a long wooden spoon or spatula to quickly fold the batter, rice, and parmesan together.
• Heat waffle iron according to manufacturer's directions. Fill waffle iron only 1/2-⅔ full with batter or it will overflow as it expands. Use the first waffle to decide how much batter you'll need each time.
• Cook waffles a minimum of 4 minutes and up to 5 minutes, until they're golden brown and fragrant. {Go longer if you want the outside to be crunchier.}
• For sweet + savory: Serve topped with butter and maple syrup or honey. Or, top with fresh feta or chèvre + chives. Add chopped bacon.

Notes

Here's where I buy cassava flour. Free shipping, excellent care with the growing and harvesting of the plant, and family owned.

Nutrition

Calories: 275kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 449mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 39mg | Calcium: 158mg | Iron: 2mg

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

Have you had savory waffles?!