Chaffles

Build the Meal Around Chaffles

• A fried or poached egg
• Sliced avocado
• Smoked salmon and cucumber
• Plain Greek yogurt and berries

Making Chaffles, Step by Step

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1. Heat a waffle iron and brush it lightly with the olive oil.

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2. Whisk the eggs in a bowl, then stir in the mozzarella, almond flour, baking powder, oregano and garlic powder.

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3. Spoon half the batter into the middle of the iron and spread it to the edges. Close the lid and cook for 4 to 5 minutes, until the steam slows and the chaffle is deep golden.

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4. Lift it out with a fork and stand it on a wire rack for a minute to crisp. Cook the second chaffle the same way and serve straight away.

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Worth Knowing Before You Cook

Wait for the steam to slow before you open the iron. A chaffle opened early tears and stays soft.

If it sticks, the iron needs more oil or a longer cook, not a harder pull.

Stand the cooked chaffles on a rack rather than a plate, so steam can escape from underneath.

Swaps and Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Leftovers

Best eaten straight from the iron. Cooled chaffles keep in the fridge for up to 3 days and crisp up again in a toaster.

Common Questions

Chaffles Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.