Lemony Waffle Stacks with Barbecue Tempeh and Poached Eggs
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.
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
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.
Each serving contains: 518 calories; 28 g protein; 21 g total fat (5 g sat. fat, 0 g trans fat); 60 g total carbohydrates (11 g sugars, 8 g fibre); 312 mg sodium