I remember as a kid, sometimes my mom would make us eggs and toast for dinner. I always considered it to be a special night when that happened. There was just something novel about having my favorite meal at the wrong time of day. Somehow the eggs tasted better, the toast was toastier, everything about the plate was that much more on point if we had it at dinnertime.
These days I must say, breakfast for dinner doesn’t happen too often – at least not the classic eggs on toast type of breakfast. Being a vegetarian who tries to stay away from dairy tends to mean buddha bowls, Asian soups and quite often salads, are topped with an egg. Needless to say, breakfast for dinner isn’t as alluringly rebellious now as it was to my child-brain.
Honestly, during the week I’m most often mowing down overnight oats, chia pudding or left overs once I get to work – eggs just aren’t something I typically give myself time for during the workweek. That being said, on weekends when I have the time required to make an egg-cellent breakfast – something magical like this Savoury Waffle Stack happens.
I tend to be a naturally early riser (especially on weekends – go figure), the kind of person that waking at 7am means a big sleep-in. Luckily for me that means I often have a chance to see, if not capture, the sunrise before even entertaining the thought of breakfast.
If you are not a morning person, or at least aren’t up to catch the sunrise – don’t fear. This waffle stack is actually pretty quick, and bonus (!) some parts can be done ahead if you know in advance you’re down for a humdinger of a breaky. For that matter, if you’re really eager you could even make the waffles themselves a day/night ahead and just toast them in the morning.
The waffles are spiked with minced garlic and fresh dill, those are optional but make it all the more savoury of a recipe. Also, I love dill. And garlic. If you don’t,
who are you?! you could substitute for rosemary and lemon rind or herb de provence. Scramble your eggs, sunny-side-up your eggs, or poach them (watch this if you need some poaching tips!) it’s up to you. If you’re not into eggs, well, top it with half an avocado. Versatility, it’s key.
Breakfast, brunch, lunch or dinner. Whatever time of day it is, you need this waffle stack in your life.
- For the Waffles:
- 2 Cups Gluten Free Flour Blend (I like Bob's Red Mill)
- 1 Tablespoon Liquid Honey
- 1 Tablespoon Baking Powder
- 1 + ¾ Cups Plant Milk
- 4 Tablespoons Melted Coconut Oil
- 2 Eggs
- ⅓ Cup Chopped Dill
- 2 Cloves of Garlic - minced
- For the Potatoes:
- 10-15 Fingerling Potatoes
- 1 Red Onion
- 2 Tablespoons Coconut Oil
- 1 Cup Vegetable Broth
- 4 Eggs (vegans use half an avocado per serving)
- Dill/Herb Sprouts for Garnish
- Vegan Tzatziki (optional)
- Prep your waffle iron so it's got some time to heat
- Mix all ingredients for waffles in a large bowl, allow to rest for 5 minutes once combined
- Slice potatoes into thin rounds, roughly dice the onion and begin sauteing with the coconut oil in a pan over medium-high heat
- Once the onion starts to turn soft, add the vegetable broth to the pan and cover. Cook until potatoes are fork tender.
- Once the waffle iron has had a chance to warm, scoop out the waffle batter using a ½ cup measuring cup, emptying the batter into the middle of the waffle iron. Continue to follow iron instructions for heating and cooking until all batter has been used.
- Poach all 4 eggs once waffles and potatoes are cooked
- Stack two waffles on top of each other, following with potatoes and onion, poached egg and finishing with dill and micro-sprouts. Serve with a scoop of vegan tzatziki.