Carnivore chaffle
Egg and cheese cooked in a waffle iron. Crisp outside, soft middle, no plants. The bread-replacement that actually works on a carnivore diet.
- Variant
- carnivore dairy
- Prep
- 2 min
- Cook
- 4 min
- Serves
- 1
Ingredients
- 011 large egg
- 0260 g shredded mozzarella or aged cheddar
- 03Salt
- 04Tallow or butter for greasing the iron
Method
Preheat a waffle iron to medium-high. The chaffle browns better when the iron is fully hot before the batter goes in.
In a small bowl, whisk together the egg, cheese, and a small pinch of salt. The mixture will look loose — that is correct.
Brush the waffle iron with tallow or butter — even non-stick irons benefit from this for chaffle.
Pour half the mixture into one well of the waffle iron. Close and cook for 3-4 minutes until the chaffle is deeply golden and crisp.
Lift out carefully — a thin spatula or fork works. Repeat with the remaining mixture for a second chaffle.
Eat while crisp. Use as a bread replacement under bacon, eggs, or pulled pork. Holds shape well for a few minutes; refrigerate leftovers and toast briefly to recrisp.