We swap sugary pancake syrup for a poached egg and use chickpea flour in place of refined for an extra punch of protein. Enjoy for a quick breakfast or dinner.

Sidney Fry, MS, RD
Recipe by Cooking Light May 2016


Read the full recipe after the video.

Recipe Summary test

28 mins
28 mins
Serves 4 (serving size: 1 waffle, about 1/4 cup tomatoes, and 1 egg)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced shallots, 2 teaspoons thyme, and garlic; cook 3 minutes or until shallots are tender. Add wine, 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes or until liquid is reduced by half.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and egg yolk in a large bowl, stirring with a whisk until smooth. Add 2 teaspoons vinegar and baking powder, stirring well to combine.

  • Beat egg white in a large bowl with a whisk until stiff peaks form (do not overbeat). Fold egg white into batter. Preheat waffle iron; coat with cooking spray. Spoon about 1/3 cup batter per 4-inch waffle onto waffle iron. Cook 5 minutes.

  • Fill a skillet two-thirds full with water; add remaining 1 teaspoon vinegar; bring to a boil. Reduce heat to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon. Place 1 waffle on each of 4 plates; top evenly with tomato mixture and eggs. Sprinkle with remaining 1 teaspoon thyme.

Nutrition Facts

363 calories; fat 18.6g; saturated fat 5.6g; mono fat 8.7g; poly fat 2.8g; protein 19g; carbohydrates 25g; fiber 4g; cholesterol 246mg; iron 3mg; sodium 538mg; calcium 267mg; sugars 9g.