Total Time: 35mins | Serves: 2
Ever wake up super happy and want to start the day in the best way possible, food wise? Wow, today was one of those days for me. It was part inspiration, part hunger, et voila! This was too good. In all the ways possible!
I don’t eat gluten, so I used Vans GF Waffles. If you’ve never had these before, you’re seriously missing out! They are gluten, dairy, egg and some are also soy free. I recommend the Ancient Grains or the Flax, or if you like to keep it simple, go for the Totally Original. You wont be sorry you tried these. They are very YUMMY! You can find them at your local health food store, or maybe even at your nearest grocery.
Also, if you are lactose intolerant, like me, you may want to try sheep’s and goat’s milk products. It’s much easier to digest, and you can still enjoy your cheeses! It works for me. I hope it works for you too! Here I used Trader Joe’s imported Manchego Anejo Cheese from Spain. It’s sheep’s cheese and oh sooo good!
I paired this delightful dish with some yogurt (I go for goat’s) with some blueberries and fig jam … Oh my, you wouldn’t believe how good this is all together! First time I tried it, I smiled and ran around shoving spoons into people’s mouths. Haha, if you like figs, then go for St. Dalfours’ Royal Fig Jam. It’s imported from France and usually found at Whole Foods or other Specialty Markets. For this recipe, I used the flax waffles. I stopped eating gluten about 2-1/2 years ago, so when I came across these, I was so happy. They are just so versatile, and even my husband loves them! Hooray! Lots of goodies here. I truly hope you enjoy this recipe! It was made with love found from all over the world 😉 Please do share how yours turned out.
Ingredients *Signifies an Organic Ingredient
Waffles:
- 4 GF Waffles
- 4 Eggs*
- 2 Red Vine Tomatoes*
- Half of an Avocado
- 10 Kalamata Olives
- Hand-full of Parsley*
- 16 Thin Slices Manchego Anejo Cheese
- Salt and Pepper to taste
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Garlic Salt
- 1 Teaspoon Nutritional Yeast
- 1 Tablespoon Extra Virgin Olive Oil
Yogurt:
- 3/4 Cup Blueberries*
- 1-1/2 Cup Plain Yogurt of choice
- 4 Tablespoons Fig Jam
Preparation
- Start by washing the tomato, avocado, parsley and blueberries.
- Pull out 2 small bowls for the yogurt and berries. Add yogurt first on the bottom, followed by the jam, and lastly the blueberries. Set aside to serve.
- Pull out a skillet, add the oil and heat it up on low heat.
- Start your oven or toaster oven for the waffles.
- Crack open all 4 eggs, spacing them apart, and cooking them sunny side up. If you don’t like your eggs sunny side up, flip them after 5 minutes of cooking. Make sure your heat is on about level 3 out of 8.
- Once the eggs are in the skillet, season evenly with salt, pepper, paprika, garlic salt and nutritional yeast. Cook for 7-8 minutes for sunny side up on low heat. Or 5 and 3 for each side.
- Once the waffles are toasting and the eggs cooking, start dicing your tomatoes. Chop up your parsley, add into a medium bowl, along with the diced tomatoes, then add a dash of salt and pepper to taste. Set bowl aside.
- Slice up the manchego cheese into thin pieces.
- Check on your eggs and waffles. If done, remove from heat and toaster. Place Waffles, 2 & 2 on flat plates.
- Add the manchego cheese on top of your waffles – about 4 thin slices per waffle.
- Slice up your avocado, and arrange it below the each waffle.
- Using a spatula, scoop up each egg gently off the frying pan and onto your waffle. One egg per waffle. The hot egg with melt your cheese.
- Top each waffle with the bowl of diced tomatoes, using a spoon scoop out the tomatoes evenly across your waffles.
- Garnish with kalamata olives and serve with the yogurt side!
- Enjoy!
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