Description
These savory Egg Waffles with Romesco and Goat Cheese are a delightful brunch dish combining fluffy, protein-rich egg waffles with a smoky, nutty romesco sauce and creamy goat cheese. Enhanced with fresh herbs and microgreens, this recipe offers a colorful, flavorful, and nutritious start to your day, made quickly on a waffle iron for a crisp, golden texture.
Ingredients
Scale
Egg Waffles
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup chopped spinach or arugula (optional)
- Butter or oil spray, for greasing the waffle iron
Romesco Sauce
- 1 roasted red bell pepper (jarred or homemade)
- 1/4 cup almonds (or hazelnuts)
- 1 garlic clove
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar or lemon juice
- 1/4 cup olive oil
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Toppings and Garnishes
- 1/4 cup crumbled goat cheese
- Fresh herbs (parsley, basil, or chives)
- Extra olive oil for drizzling (optional)
- Microgreens (optional, for garnish)
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined. If using, stir in the chopped spinach or arugula to add a fresh, green note to the waffles.
- Cook the Egg Waffles: Preheat your waffle iron and lightly grease it with butter or oil spray to prevent sticking. Pour enough of the egg mixture onto the waffle iron to cover the surface. Cook for 3 to 5 minutes or until the eggs are fully set and the waffle is slightly golden and crisp on the edges. Remove and repeat with the remaining mixture.
- Make the Romesco Sauce: In a blender or food processor, combine the roasted red bell pepper, almonds, garlic clove, tomato paste, red wine vinegar or lemon juice, smoked paprika, salt, and pepper. Blend until smooth. While the blender runs, slowly drizzle in the olive oil to emulsify the sauce, creating a rich and creamy texture. Taste and adjust seasoning as needed.
- Assemble the Dish: Place the cooked egg waffles on serving plates. Spoon a generous amount of the romesco sauce over each waffle. Sprinkle with crumbled goat cheese and scatter fresh herbs on top. Drizzle with extra olive oil if desired and garnish with microgreens for a fresh, vibrant presentation.
- Serve Immediately: Enjoy these flavorful, protein-packed egg waffles right away as a colorful and satisfying brunch option that combines smoky, tangy, creamy, and fresh flavors in every bite.
Notes
- For a nuttier romesco, try using hazelnuts instead of almonds.
- Roasted red peppers can be jarred or homemade; roasting fresh peppers adds depth of flavor.
- You can omit spinach or arugula if preferred for a simpler waffle.
- Use a non-stick or well-greased waffle iron to prevent sticking and ensure easy removal.
- For a dairy-free option, replace goat cheese with a vegan cheese alternative or omit entirely.
- Leftover romesco sauce can be stored in an airtight container in the refrigerator for up to 3 days.
