Go Back

Waffle, Quail Eggs, Bacon, and Maple Syrup

A luxurious breakfast combining crispy waffles, rich quail eggs, savory bacon, and sweet maple syrup, offering a satisfying and nutritious meal perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces gluten-free waffles Can substitute with whole grain waffles for added fiber.
  • 6 pieces bacon rashers Turkey bacon can be used for a healthier option.
  • 16 pieces quail eggs Higher in protein than chicken eggs.
  • 16 pieces cherry tomatoes Adds color and freshness.
  • 60 grams broccoli sprouts A nutritious topping.
  • 2 tablespoons homemade pesto sauce Enhances flavor.
  • 2 tablespoons maple syrup For drizzling.
  • 2 tablespoons sunflower seeds For garnish.
  • 1 pinch freshly ground black pepper To taste.

Method
 

Preparation
  1. Begin by frying the bacon in a pan on medium-high heat until crispy.
  2. In a separate non-stick pan, spray a little coconut oil and gently fry the quail eggs for 2-3 minutes until the white is set but the yolk remains runny.
  3. Toast the gluten-free waffles in a toaster until golden and crispy.
  4. Once everything is cooked, assemble by placing a waffle on each plate, topping it with crispy bacon and fried quail eggs.
  5. Drizzle maple syrup over the top and add a scatter of homemade pesto sauce, sunflower seeds, and cherry tomatoes.
Serving
  1. When serving, consider portion control. One waffle topped with two slices of bacon and two quail eggs is a great serving suggestion.

Notes

Store leftovers in the fridge for 1-2 days. Keep components separate for freshness. Quail eggs can be stored in an airtight container. Waffles freeze well for up to 2 months.