Even the International Business Times wrote about how eating ice cream for breakfast may improve mental performance and alertness. There aren’t a lot of foods that I am tempted by anymore. There was a time when I would have to excuse myself at dinner if someone ordered a decadent dessert, but now I do not feel deprived given all the tasty desserts I can make at home. But walking by an ice cream shop that makes its own waffle cones must bring back special memories or something because I love that smell! When we were vacationing in Hawaii, Craig said the same thing as we walked by this cute ice cream shop. That smell inspired me to come home and create this delicious creation of ice cream over waffles!
4 large eggs
- Heat waffle iron to high heat. Place the raw eggs, hard-boiled eggs, sweetener, protein powder, cinnamon, baking powder, and salt in a blender or food processor and blend until smooth and thick. Add the coconut oil and vanilla and combine well.
- Grease the hot waffle iron. Place 3 tablespoons of the batter in the center of the iron and close. Cook for 3 to 4 minutes, until the waffle, is golden brown and crisp. Repeat with the remaining batter, making a total of 6 waffles.
- To serve, place a waffle on a serving plate or bowl and top with a scoop of Maple Bacon Ice Cream. Garnish with a drizzle of browned butter glaze and diced cooked bacon, if desired.
- Store extra waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in a preheated 375°F oven or toaster oven for 3 minutes or until warmed through.
Croque Madame Waffles
- To make the waffles, heat a waffle iron to high heat. Place the raw eggs, hard-boiled eggs, Parmesan cheese, baking powder, onion powder (if using), and salt in a blender or food processor and combine until smooth and thick. Add the melted ghee and combine well.
- Grease the hot waffle iron. Place a heaping ¼ cup of the batter in the center of the iron and close. Cook for 3 to 4 minutes, until golden brown and crisp. Repeat with the remaining batter, making a total of 8 waffles.
- To make the Mornay sauce, place the broth, butter, cream cheese, and shredded cheese in a saucepan over medium-high heat, whisking often, just until the cheese is melted. Add the salt, then slide the pan off the heat. Using an immersion blender, blend until very smooth (or transfer the mixture to a countertop blender and blend until smooth); set aside.
- When you are ready to make the Croques Madames, preheat the oven to broil. Place the waffles on a rimmed baking sheet. Top 4 of the waffles with 3 slices of ham and 2 tablespoons of shredded cheese each. Set aside.
- To fry the eggs, heat the ghee in a cast-iron skillet over medium heat. When hot, crack the 4 eggs into the pan and fry on one side for about 2 minutes until the whites are cooked and the yolks are still runny. Place the waffles under the broiler at this point (see Step 6). Season the eggs with salt and pepper and remove the skillet from the heat.
- While the eggs are cooking, broil the waffles for 1 to 2 minutes, until the cheese is melted and the waffles are warm.
- To assemble the Croques Madames, place 1 ham and cheese–topped waffle on a serving plate. Top with a plain waffle, then add a sunny-side-up egg and smother with Mornay sauce. Sprinkle with freshly ground pepper and garnish with thyme leaves, if desired. Repeat with the remaining waffles, eggs, and Mornay sauce.
- Store plain waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat the waffles in a preheated 375°F oven or toaster oven for 3 minutes or until warmed through. Store the Mornay sauce in an airtight container in the refrigerator for up to 3 days; it will thicken overnight.
Sweet Breakfast Biscuits
- Preheat the oven to 400°F. Grease a baking sheet or 8 wells of a standard-size muffin pan with coconut oil spray.
- To make the biscuits, whip the egg whites in a medium-sized bowl until very stiff. In a separate medium-sized bowl, stir together the almond flour, sweetener, baking powder, and salt until well combined. Then cut the chilled butter into the flour mixture. (If the butter isn’t chilled, the biscuits won’t turn out.) Gently fold the dry mixture into the whites. If the dough is too wet to form into mounds, add a few tablespoons of almond flour until the dough holds together well.
- Using a large spoon, dollop the dough into 8 mounds on the greased baking sheet (or into the greased muffin cups) and bake for 11 to 15 minutes, until golden brown.
- If making the chocolate gravy, place the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate melts. Remove from the heat and stir in the vanilla. If making the caramel mocha gravy, place the butter in a saucepan over medium-high heat. Cook, stirring often, until the butter foams up and brown (but not black!) flecks appear. Remove from the heat and allow to cool a bit. Using a hand mixer, cream the browned butter, cream cheese, and sweetener in a medium-sized bowl. Add the cocoa powder, espresso, and vanilla and beat until combined.
- Serve the biscuits with the warm gravy poured over them. 6. Store extra biscuits and gravy in separate airtight containers in the refrigerator for up to 3 days. The biscuits can be frozen for up to 1 month. Reheat the biscuits on a baking sheet in a preheated 350°F oven for 3 minutes or until warmed through. Reheat the gravy in a saucepan over low heat, whisking often, for 1 minute or until the gravy loosens a bit. Do not overheat or the chocolate will separate. Pour the warm gravy over the biscuits.