Croque Madame Waffles

This is one of my favorite, filling, keto breakfast recipes. It takes a little work, but it's oh-so-worth it. If you're not cooking for a lot of people, save the extra waffles as per below and you can make it an easy breakfast another day! Definitely have your appetite when you make this!

Ingredients:

Waffles:

8 large eggs

4 hard-boiled eggs

0.25 cup powdered parmesan cheese

1 tsp baking powder

1 tsp onion powder

0.5 tsp salt

0.5 cup coconut oil

Mornay Sauce

0.25 cup beef or chicken bone broth

0.25 cup butter

1 oz cream cheese

1 cup shredded Gruyere or cheddar cheese

1/8 tsp salt

Sandwich fillings

12 slices ham

0.5 cup shredded Gruyere or cheddar cheese

4 large eggs

1 tsp butter

Directions:

1. Place raw eggs, hard-boiled eggs, parmesan cheese, baking powder, onion powder, and salt in a blender or food processor and combine until smooth and thick. Add melted butter and combine well.

2. Great hot waffle iron. Pour a heaping 0.25 cup into the center and close. Cook until golden brown. Makes 8 waffles. (I found that this made 6-7 comfortably but I didn't have quite the batter to make 8).

3. To make the Mornay sauce, place the broth, butter, cream cheese, and shredded cheese in a saucepan over medium-high heat, whisking often, just until cheese has melted. Add salt, then slide pan off the heat. Use immersion blender i needed to make smooth. Set aside.

4. When ready to assemble, preheat the oven to broil. Place 4 waffles on rimmed baking sheet. Top with 3 slices of ham and 2 tbsp of shredded cheese. Set aside.

5. Fry the eggs in melted butter over medium-heat. Place your waffles under the broiler while you're making your eggs (about 1-2 minutes) to warm the waffles and melt the cheese.

6. To assemble the Croque Madames, place 1 ham and cheese-topped waffle on serving place. Top with a plain waffle, then add the egg, and smother with Mornay sauce. Sprinkle with freshly ground pepper and garnish with thyme leaves.

7. Plain waffles can be stored in an airtight container in the refrigerator for up to 3 days or in the freeze for up to 1 month. Mornay sauce can be stored for up to 3 days in the refrigerator, but will thicken. Reheat, adding more broth if needed.

This recipe makes enough for 4.

MACRO INFO:

499 Calories, 43g Fat, 1g Net Carbs, 25g Protein