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.
If you don’t own a waffle iron, use a large skillet and transform these into latkes (potato pancakes) instead.
Morning time saver
Waffles can be made ahead and individually frozen. Reheat from frozen in the toaster.
Lemony Waffle Stacks with Barbecue Tempeh and Poached Eggs
Ingredients
- 1/2 recipe leftover Barbecue Tempeh
- 1/2 recipe leftover Lemony Potatoes and Asparagus
- 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:
- calories518
- protein28g
- fat21g
- saturated fat5g
- trans fat0g
- carbohydrates60g
- sugars11g
- fibre8g
- sodium312mg
Directions
01
Preheat oven to 200 F (90 C). Warm tempeh in oven while preparing waffles.
In large bowl, roughly mash potatoes and asparagus. Mix in 2 eggs and flour. Brush waffle iron with oil and preheat according to manufacturer’s directions. Scoop approximately 1/2 cup (125 mL) potato waffle batter into each section of waffle iron (amount of batter will depend on size of waffle iron). Close and cook until golden brown and crispy, about 3 to 5 minutes. Transfer to large baking sheet and keep warm in oven while making remaining waffles.
Meanwhile, poach remaining 4 eggs. (See “How to make perfect poached eggs” sidebar.)
To serve, stack tempeh and poached eggs on waffles.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.