Egg and Waffle

  • Serves: 1
  • Cooking Time: 5 MINS
  • Total Calories: 188 CALS

Nutrients per serving:

  • Protein: 8.9g
  • Fat: 10.3g
  • Carbohydrate: 14.1g


Microwave Method: In a ramekin, microwave 1/2 tsp (2 mL) butter on High (100%) for about 15 seconds. Rotate ramekin to butter all sides. Crack one egg into ramekin. Pierce egg yolk with a fork. Cover with wax paper with one corner pulled back for venting. Microwave on medium highfor 45 seconds to 1 minute or until desired doneness. Let stand 1 to 2 minutes without removing the wax paper. With spoon, remove egg from ramekin onto toasted waffle. Repeat procedure for second egg.

Stovetop Method: In a shallow saucepan, bring 3 inches (8 cm) of water to a boil. Reduce to a gentle simmer. Break cold egg into a small dish and gently slip egg into water. Repeat procedure for second egg. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Place onto toasted waffle.

Preparation: 2 minutes

Cooking: 5 minutes


  • 1 frozen whole grain waffle
  • 1 to 2 eggs
  • to taste salt