Mother’s Day Breakfast Waffles

Photo and recipe courtesy of Disgustingly Good

Need an unforgettable Mother’s Day breakfast idea? Make two courses in one with these cute and creative whole wheat waffles and eggs on a waffle iron! Alternate between bites of soft egg melting into crispy, fluffy waffles with syrup, and you’ll wonder why you’ve never tried it sooner! A fresh glass of juice and some flowers round out this healthy and tasty meal!

Ingredients

Makes 4 servings

1 egg, beaten fluffy (free range organic)

1 c. whole wheat flour, white

3/4 c. and 2 T. milk

1/4 c. canola oil

1 T. turbinado sugar, blended into a fine powder

2 t. baking powder

pinch of sea salt

1/2 t. vanilla extract

4 eggs (free range organic)

butter, pure maple syrup and fresh cracked black pepper for serving.

Directions

Preheat waffle iron, I set mine to 5 for a crispy waffle.

Beat egg until fluffy then add in flour, milk, oil, sugar, baking powder, sea salt, and vanilla extract. Mix into a smooth batter and let rest for 5 minutes at least. The longer the better (20 minutes).

Spray waffle iron with non stick spray then pour batter to fill one side of waffle iron. Close and flip. Cook normally until golden brown and crispy. When done open waffle iron and crack egg in empty side and let cook until done, over easy. To make sure its over easy but no clear uncooked whites slowly lower top iron down just above egg to warm and cook remaining white. I just touched the yellow and seared the top a hint. It was perfect.

Pull out of waffle iron (should be one nice piece) and top with fresh cracked black pepper on egg side and butter and maple syrup on other. Eat together.