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Lemony Waffle Stacks with Barbecue Tempeh and Poached Eggs
Serves 4.
Savoury breakfast lovers rejoice! Last night’s vegetables are this morning’s waffles. These brunch stacks are a fun way to welcome the weekend, and much less expensive than dining out.
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If you don’t own a waffle iron, use a large skillet and transform these into latkes (potato pancakes) instead.
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Morning time saver
Waffles can be made ahead and individually frozen. Reheat from frozen in the toaster.
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Ingredients
- 1/2 recipe leftover <a href="https://www.alive.com/recipe/barbecue-tempeh-with-lemony-potatoes-and-asparagus/" target="_blank">Barbecue Tempeh</a>
- 1/2 recipe leftover <a href="https://www.alive.com/recipe/barbecue-tempeh-with-lemony-potatoes-and-asparagus/" target="_blank">Lemony Potatoes and Asparagus</a>
- 6 large organic eggs
- 1/3 cup (80 mL) light spelt flour or gluten-free all-purpose flour
- 1 Tbsp (15 mL) avocado oil or high-temperature cooking oil
Nutrition
Per serving:
- calories 518
- protein 28g
-
fat
21g
- saturated fat 5g
- trans fat 0g
-
carbohydrates
60g
- sugars 11g
- fibre 8g
- sodium 312mg
