Decadent, Yet Nutritious, Breakfast

Posted: 7/20/2012

Posted July 20, 2012

If you spend most of the week eating healthy breakfasts, you may feel the urge to indulge on the weekend. A golden brown, crisp waffle slathered in butter and dripping with syrup would certainly fit the bill, but those would be fairly empty calories.

This recipe for macadamia-nut-studded waffles packs lots of fiber (if you used whole wheat flour) and protein (from the eggs and Greek yogurt) in it for a breakfast which will fulfill your need for nutrition. The dark chocolate sauce and rich espresso whipped cream will deliver on the decadence you crave.

Macadamia nut waffles with chocolate syrup and espresso whipped cream

Preheat oven to 250 degrees. Preheat waffle maker.

Toast nuts in a small pan over low heat. Remove from heat and set aside.

Beat egg yolks in a medium sized bowl; add sour cream, yogurt and vanilla, then carefully stir in water until everything is incorporated. Sift dry ingredients in a separate bowl; add wet ingredients, and stir until blended.

Whip egg whites with a whisk until light and fluffy. Fold into waffle batter.

Pour batter into preheated waffle maker (do not overfill). Sprinkle a handful of nuts on top of each waffle.

Cook according to your waffle makers' instructions.

Transfer waffles to a baking sheet and keep warm in oven.


Espresso whipped cream

Whisk all ingredients together until soft peaks form.


Chocolate syrup

Heat all ingredients except vanilla in a small saucepan over low heat. Once it has heated through and sugar has dissolved, remove from heat, stir in vanilla and serve.



*To amplify the fiber in your waffles, use whole wheat flour (or a combination of wheat and all-purpose flours).

*Substitute another nut if you'd prefer, or don't use any at all.

*Leftover waffles freeze well, and can be used as bread in creative sandwiches. Try scrambled eggs and bacon sandwiched with waffles. Or cut one waffle in half, add a scoop of softened ice cream, spread it evenly, then wrap in parchment paper and freeze. Thirty minutes later and you'll have a homemade ice cream sandwich.

©2012 The Monitor (McAllen, Texas)

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