Egg Waffles with Romesco (Printable Page)
# What You Need:
→ Egg Waffle Base
01 -
6 large eggs
02 -
1/4 cup milk (any kind)
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1/4 tsp salt
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1/4 tsp black pepper
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1/2 tsp garlic powder
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1/2 cup chopped spinach or arugula (optional)
07 -
Butter or oil spray, for greasing the waffle iron
→ Romesco Sauce
08 -
1 roasted red bell pepper (jarred or homemade)
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1/4 cup almonds (or hazelnuts)
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1 garlic clove
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1 tbsp tomato paste
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1 tbsp red wine vinegar or lemon juice
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1/4 cup olive oil
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1/2 tsp smoked paprika
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Salt and pepper, to taste
→ Toppings
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1/4 cup crumbled goat cheese
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Fresh herbs (parsley, basil, or chives)
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Extra olive oil for drizzling (optional)
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Microgreens (optional, for garnish)
# How to Make It:
01 -
In a medium bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Stir in spinach if using.
02 -
Preheat and lightly grease your waffle iron. Pour in enough egg mixture to cover the surface. Cook for 3–5 minutes, or until eggs are fully set and slightly golden. Repeat with remaining mixture.
03 -
In a blender or food processor, combine the roasted red pepper, almonds, garlic, tomato paste, vinegar or lemon juice, smoked paprika, salt, and pepper. Blend until smooth. Slowly drizzle in olive oil while blending to emulsify. Adjust seasoning to taste.
04 -
Place egg waffles on plates. Top with romesco sauce, crumbled goat cheese, and fresh herbs. Drizzle with olive oil and garnish with microgreens if desired. Serve immediately.
# Helpful Tips:
01 -
You can prep the romesco sauce in advance—it keeps well in the fridge for up to a week.
02 -
For a vegetarian version, keep it as is! To make it heartier, add avocado slices or a poached egg on top.
03 -
Don't have a waffle iron? Make mini egg frittatas in a muffin tin instead.