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Breakfast · Pancakes & waffles

Carnivore waffles

44

Egg and cheese, nothing else, cooked in a hot waffle iron until the outside is golden with crisp edges and the inside stays soft. They are mild and savoury, like a cheese omelette with crisp edges, and they hold a fried egg, a slice of ham or a burger patty as well as bread does.

Time
20 min (5 prep + 15 cook)
Servings
2
Per serving
349 kcal
Protein
29 g

Ingredients

Steps

  1. Heat the waffle iron until it is properly hot.
  2. Whisk the eggs, egg whites and salt in a jug, then stir in the cheese.
  3. Brush the plates with a little butter. Pour in enough batter to just cover the bottom plate, close the lid and cook 4–5 minutes, until the steam has nearly stopped and the waffle is deep golden. Go by colour and steam rather than the indicator light.
  4. Lift out onto a rack so the underside stays crisp. Repeat with the rest of the batter; it makes 2 large waffles, or about 6 from a mini iron.
  5. Eat hot. Leftovers keep 3 days in the fridge or freeze 3 months; crisp them in a toaster or a hot pan.

Good to know

No waffle iron?

Cook the batter in a non-stick pan over medium heat like a thick pancake, 3 minutes a side. You lose the crisp ridges and keep the flavour.

Can I use cheddar?

Yes, it is the classic: sharper, crisper at the edges and closer to the edge of a grilled cheese sandwich, at about 37 instead of 44. Use a block and grate it yourself; the coating on bagged cheese stops it melting cleanly.

Alternative

Per

Calories
230
Protein
(34%)
19 g
Fat
(62%)
16 g
Carbohydrates
(4%)
2 g
of which sugar
1 g
Fiber
0 g
Sodium
513 mg

More breakfast

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 697 kcal goes into the pot and 379 g of ingredients comes out as about 303 g of food: 230 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.