A delicious breakfast stack. Low carb, gluten-free spinach, and zucchini waffle, tomato relish, chicken sausage, poached egg, and hollandaise sauce 
👌
Ingredients
1 cup steamed spinach
1 cup zucchini grated
1/3 cup cheese grated
2 eggs
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.
Serve immediately.
You can also pop these into the toaster to crisp them up or reheat them.
Hollandaise sauce
Ingredients
2 egg yolks
60g butter melted
Seasoning
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
These look yummy 🙂 And healthy too. If I had a waffle maker, I would have tried it for sure 🙂
I am sure one can probably make it in a regular pan like a flapjack / pancake
Yes that’s possible. I can try making pancakes. 🙂
Would be interesting to know if it does work, as mentioned it just a suggestion.
An interesting recipe 🙂
Thanks Carol
Interesting recipe.. lovely way of adding veggies
Hope you will try it as well
What a terrific recipe…I’m going to try this for sure!
Thanks John keep in touch with your own recipes as well. BTW did you get my last email?
Yes, will respond when I have an update!
Thanks John