Breakfast

I am obsessed with these eggs. Perfectly soft cooked eggs topped with crunchy topping bursting with flavor from the Parmesan cheese, garlic and herbs like parsley, rosemary and thyme.

This recipe is super easy to throw together for weekend breakfast or fancy enough to impress guests. A must, serve with thick slice of bread to spread those soft cooked eggs all over.

I tweaked the recipe a little but I can’t take all the credit for this recipe. One of my all time favorite chefs Ina Garten gets all the credit here. I love her french style cooking that she simplifies and makes realistic for the home cook. So it’s no wonder this recipe is absolutely amazing.

HERBED BAKED EGGS:

Turn oven to broil, set your oven racks about 6 inches below the heat

Prepare the topping in a small bowl. Combine garlic, thyme, rosemary, parsley and Parmesan cheese, and set side.

In oven proof ramekins, melt butter and half and half in oven. Meanwhile, crack 2 eggs in a small bowl – this ensures you don’t break the yolk and the eggs are ready to go into the hot ramekins.

Once bubbly remove ramekins from oven and carefully add 2 eggs in each ramekin. Sprinkle Parmesan-herb topping evenly over eggs. Place eggs back in oven under broiler for about 6 minutes or until eggs cooked to your liking. Remove eggs from oven, the eggs will continue to cook and set some as you let it cool for about 60 seconds. Serve with toasted bread.

Omelette waffle might be the next best thing to happen to your morning breakfast! What doesn’t sound good about shredded potato, melty cheese and eggs pressed into a soft but crispy & savory waffle…exactly it sounds amazing!

I rarely make omelettes because I just don’t have the patients in the morning. I need quick & easy because I am usually pretty hungry, sometimes borderline hangry when I wake up. I know I am not the only one, right?!

So when I learned of this “omelette waffle” idea (actually from one of my clients I counsel and she called it “egg-waffle”) I knew I needed to come up with my own version because nothing makes me happier than a new recipe!

So what is this omelette waffle? It’s exactly as it sounds: egg batter poured into waffle maker. So what you get is this waffle shaped omelette that is crispy, fluffy and savory.

Why is omelette waffle the next best thing? It’s easier then making a regular omelette. There are some techniques when it comes to a good omelette but not when it’s an omelette waffle; Pour, press, done! It’s fun to eat because it looks like a waffle. I think kids would really enjoy this! Plus the variations are endless!

BONUS: leftovers are totally great the next day! Reheated in the microwave for a minute or two and you have an easy, healthy, protein and veggie packed breakfast. I’m thinking this would even be tasty crumbled on top of a salad for lunch. Make extras of this one because its going to be gobbled up fast!

How To Make Omelette Waffle

First, you need only a few ingredients and you can add anything you want into it! How fun would this be as an “omelette waffle bar” for a brunch party. Line up all the mix-ins and toppings and everyone can make their own super easy savory waffle! If you do this, please invite me! YUM!

I kept the recipe pretty basic. Sautéed some red pepper and red onion. Shredded up cheese, I used provolone because that’s what I had on hand. But I am imagining so many possibilities, like goat cheese or cheddar and using other veggies like broccoli, spinach, or asparagus.

I bought Alexia organic frozen pre-seasoned hash browns for convenience, but you could grate your own – if you do this, just be sure to strain the excess water out using a cheesecloth or kitchen towel.

Then some chopped chives, S&P, a little ½ and ½ whisked into a few eggs. So only about 5-6 ingredients, I like the sound of that!

I decided to thaw my hash browns in the microwave so the pieces didn’t stick but if your hash browns aren’t too clumpy you can totally skip this part and just mix them in frozen into the egg mixture. They will likely cook up fine in the hot waffle maker.

When heating up your waffle maker, make sure it’s set to LOW. High heat will cook too fast and possibly burn your eggs. My waffle make was set to 2. Prep your waffle maker with oil/butter. I used Trader Joes coconut oil cooking spray.

I have the All-Clad Belgium Waffle Maker, so it is a pretty deep waffle and I used about a 1/3 cup in each square. Smaller waffle makers may only need 1/3 cup at time.

The eggs expand some when cooking, so make sure to lock your waffle maker to keep the seal as tight as possible!

I cooked the waffle for about 3-4 minutes (longer if you want it crispier). Don’t wait on the waffle maker’s beep for this one, I timed it as I did not want to overcook the eggs.

Omelette waffles were cooked perfectly through and not dried out. Fluffy inside with a little crisp to the outer edges from the hash browns. So flavorful, the sour cream and avocado elevated all the flavors!

If you make it, I want to see it! Use #PlatefulNutrition on Instagram so I can see your creations!