About
This recipe uses chaffle batter which is turned into a pancake. Each pancake is topped with pesto and then an egg and baked until the egg is perfectly cooked but runny in the center. It is a simple, yet fancy breakfast.
Ingredients
- 2 tablespoon coconut flour
- 2 tablespoon mayo
- 2 tablespoon water
- 2 large raw egg
- 1 tablespoon extra virgin olive oil
- ΒΌ cup pesto sauce
- 2 large raw egg
- 2 teaspoon, shredded parmesan cheese
Instructions
- Preheat an oven to 450 F. In a medium sized mixing bowl, combine coconut flour, mayo, water and 2 eggs. Whisk well until combined.
- Heat a medium-sized nonstick skillet over medium-high heat until hot. Add half of the oil and then half of the batter.
- Cook until it is starting to turn brown on the edges and bubbles are starting to form on the top. Flip and cook on the other side until cooked through. Repeat with the remaining batter.
- Remove both pancakes to baking sheet. Add some of the pesto to the pancake and spread well. Reserve some pesto to form a ring around the center for the egg to settle into.
- Crack one egg onto each pancake and then transfer to the oven and bake for 10-12 minutes or until the whites are opaque and center is runny.
- Feel free to cook longer if a runny yolk is not your thing. Serve hot.
Nutrition Facts
- Servings: 2
- Calories: 473.3kcal/1980.4kJ (per serving)
- Fat: 42.2g (per serving)
- Carbs: 6.6g (per serving)
- Protein: 16.3g (per serving)
