Who says waffles always have to be sweet? These savory gluten-free, low-carb waffles are delicious served with easy-peasy microwave-poached eggs and contain 19 grams of protein, so they’ll keep you satisfied long past breakfast, with no maple syrup-fueled blood sugar spike. The waffles can be made ahead and stored in the refrigerator, so they’re ideal for meal prep breakfasts.
Active time: 10 minutes Total time: 35 minutes
Savory Low-Carb Zucchini Waffles With Poached Eggs
Ingredients
- 1 medium (200g) zucchini, grated
- 1/4 cup (43g) sweet onion, grated
- 8 large eggs, divided
- 3/4 cup (72g) almond flour
- 1/4 cup (40g) Parmesan cheese, shredded
- 2 teaspoons turmeric
- 1 teaspoon salt-free seasoning blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
Preheat a Belgian waffle iron and preheat oven to 200°F (93°C). Place the zucchini and onion on a clean dish towel, bring up the ends, and twist to make a beggar’s purse. Squeeze out as much moisture as possible. Put the shredded vegetables in a large bowl. Crack 4 eggs into the bowl; set aside the remaining 4 eggs for poaching. Stir to combine
In another bowl, whisk together the almond flour, cheese, turmeric, seasoning blend, baking powder, salt and pepper. Break up any clumps of almond flour with your fingers. Add the dry ingredients to the zucchini mixture and stir to combine.
Generously mist the waffle iron with cooking spray. Scoop 1/2 cup (118ml) of the batter and pour it into the center of the waffle iron. Use a spoon to spread the batter out into a 4–5-inch (10–12cm) round. Close the lid and cook until golden brown, 4 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the rest of the batter.
While cooking the waffles, make the poached eggs. Pour 1/2 cup (118ml) water into a microwave-safe coffee mug. Crack 1 egg into the mug, cover with a small plate, and microwave on high power for 30 seconds. Lift the plate (careful, steam will escape) and check the egg. If the white is not completely set, recover and continue to microwave in 10-second intervals until the egg white is opaque. (The required time varies with the power of microwaves and may take up to 60 seconds.)
Carefully pour off the water in the mug, using a slotted spoon to keep the egg from falling out. Keep the egg in the mug and cook the remaining 3 eggs in the same way. Place the waffles on dinner plates. Top each waffle with 1 poached egg. Serve immediately.
Do ahead: To store the cooked waffles, let them cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster oven or toaster until heated through, about 4 minutes.
Serves: 4 | Serving Size: 1 waffle, plus 1 poached egg
Nutrition (per serving): Calories: 290; Total Fat: 21g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 375mg; Sodium: 676mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 2g; Protein: 19g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
