Savory Belgian Waffles

When I was swimming competitively, having a few waffles–especially after Saturday’s 3 1/2 hour morning practice–was the norm.

I thought of making the typical waffle and syrup recipe more interesting and definitley healthier by adding fiber-rich almond meal to the sprouted wheat flour. ¬†Topping the waffle with a perfectly cooked pasture raised egg created that food experience I was looking for–enjoy!

4 servings


  • 1 cup brown rice flour
  • 3/4 cup almond meal
  • pinch, sea salt
  • 1 tsp. baking soda and baking powder
  • 1 tablespoon butter
  • 2 shallots, chopped
  • 4 eggs
  • 1 avocado
  • 1 tsp. dried oregano
  • Olive oil to taste
  • 2 cups water

Cook's Note

Use your favorite waffle maker for best results!


  • In a medium size mixing bowl, add the brown rice flour, almond meal, cinnamon, sea salt, baking soda and baking powder
  • Use a cast iron skillet to heat the butter over medium-high heat. Add shallots and reduce heat to medium and cook until softened.
  • Once the shallots have cooled slightly, add to the dry mixture and begin adding the water, whisking until all the ingredients form a thin paste.
  • Heat the waffle maker and begin making the waffles by adding the mixture to the pan.
  • While the waffles are cooking, heat the same iron skillet and begin making your sunny side up eggs. Set aside.
  • Once the waffles are completed cooking, top each waffle with a sunny side up egg, pieces of avocado, oregano and olive oil to taste. Enjoy!