I have a confession. I am addicted to cooking shows. There I said it.
I'm also a cheapskate and refuse to get cable. So I can't watch the Food Network or the Cooking Channel. Self-imposed torture. This kind of deprivation can be pretty serious for a food blogger. I am constantly worried that I'll miss out on the latest and greatest culinary skills or lose track of the newest trends in food. I might miss out on learning those special tricks for peeling garlic or carving a chicken. It's stressful I tell you. Stressful.
The obsession is getting so out of hand that sometimes I plan my life around getting access to cooking channels. When my parents go out of town I stay at their house just so I can watch cooking shows all day long. When my business partner asks me to house-sit while she's on vacation, I instantly begin planning ways to spend ample time at the house so I can get my fix. A few months ago my dad introduced me to the Roku. It's an internet TV device that allows you add stations (like apps) and watch streaming episodes. Before I committed to buying the Roku I asked my dad to write down the names of every cooking show that was available. I had no intention of buying the Roku to watch anything else.
It all started with Emeril Lagasse (BAM!) and Jacques Pepin. I remember watching Jacques get his fingers all in his food (and in his mouth), completely forgetting that he could use a spoon to lift the bay leaf out of the piping hot stew. He had a relationship with ingredients that you can't put words to; he just connected with them.
Then I became a fan of Bobby Flay and his American southwest cuisine. On my first trip to NYC, for my 26th birthday, the only thing I insisted on doing was visiting one of Bobby Flay's restaurants. My Mom took me to Bolo Bar and Restaurant where I ordered Squid Ink Risotto With Grilled Shrimp. And although I was consumed the entire time with whether Bobby Flay was actually at the restaurant, and whether he was back in the kitchen putting the finishing touches on my meal, or whether he would magically show up at our table when my birthday dessert arrived - and although I never saw him, it was a meal I will never forget.
I'll admit, this recipe isn't genius. It's probably even too basic for a cooking show. But it's good and who doesn't love waffles!? It can be easy to get stuck on the same old eggs and bacon dishes. But sometimes you really want a waffle. And I think you should have one.
You can make extra waffles and keep them in the refrigerator, then just pop them in the toaster in the morning!
5 eggs, separated
2/3 cup almond or coconut milk
1/3 cup butter or coconut oil
1 1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
8 slices bacon
4 poached eggs
Prepare the bacon first. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with aluminum foil. Lay bacon slices in a single layer on the sheet pan and cook for 15-20 minutes, or until cooked through. When finished, lay bacon on paper towels to drain.
While the bacon is cooking, begin making the waffles.
Preheat waffle maker according to manufacturer instructions.
In a large bowl, whisk together egg yolks, milk, and fat. Sift all dry ingredients together in a separate bowl. Add flour mixture to the egg mixture and whisk until combined.
In another bowl, whisk egg whites until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the batter, then carefully fold in the remaining egg weights.
Grease your waffle iron with butter. Pour 1/3 cup of batter into the waffle iron. Close the lid, and cook until your waffle iron indicates it is ready (or until you smell them).
While the waffles are cooking, poach the eggs. I'm not going to take you through all the steps. Instead just use these instructions. This is how I do it.
Serve the waffles with two slices of bacon and the poached eggs on top! Enjoy!