A delicious breakfast stack. Low carb, gluten-free spinach, and zucchini waffle, tomato relish, chicken sausage, poached egg, and hollandaise sauce 👌
1 cup steamed spinach
1 cup zucchini grated
1/3 cup cheese grated
1 Tblsp coconut flour
1 tsp psyllium husk (optional)
Crack of Himalayan pink salt
Crack of black pepper
Squeeze out any excess water from the spinach and zucchini.
Combine the veg with the cheese, eggs, flour psyllium and seasoning.
Mix until well combined.
Leave to rest while heating the waffle iron.
Heat your waffle iron and grease it with spray and cook or brush with olive oil.
Scoop spoonfuls of mixture into the iron and cook until golden brown.
You can also pop these into the toaster to crisp them up or reheat them.
2 egg yolks
60g butter melted
Drop of water
Add the yolks to the bowl of a double boiler.
Do not let the simmering water touch the bowl because this will cook the yolks.
Whisk the yolks until aerated. Season then slowly pour in melted butter.
Keep whisking until a smooth thickened sauce is formed.
Add drops of water to thin out the sauce.
Serve over poached eggs, steamed vegetable, grilled fish or roasted chicken.
Prepared, tried and tested Caashifa Adams Young