March 14, 2012 by Danielle
So as you know I tried out the Seared Scallops and Avocado Salsa from “One Recipe, Two Meals” yesterday, and today at lunch I tried out part two, the Savory Breakfast Waffle. I intended to post this recipe during my lunch break…but I had to do that work thing 🙂
This was originally supposed to be a breakfast, but I was running late and felt like a TIU Chocolate Peanut Butter shake anyway, so I
threw packed up all of the ingredients and took them to work. This recipe was surprisingly easy to make since I had prepared the salsa portion the night before. I was really concerned about taking the ingredients to work, but I just stored the egg in a tupperware container with the salsa, wrapped a frozen waffle in tinfoil. When it came time to prepare the meal (which took about 3 minutes) I cooked the egg in the microwave. Well I actually accidentally dropped the egg into the salsa, which I had to microwave as well because I don’t want salmonella…
but it turned out fine!
So without further a due-Savory Breakfast Waffles!
1 frozen whole grain waffle (I used Van’s multigrain)
1/4 c. salsa from Seared Scallop recipe
- Toast 1 frozen whole-grain waffle.
- Crack 1 egg into a nonstick skillet (or microwave for one minute!)
- Season with salt and black pepper to taste and cook as desired.
- Transfer egg to toasted waffle; top with salsa and a splash of hot sauce.