Ingredients
1 tablespoon coconut oil
1 egg
1 egg white
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped yellow onion
2 green onions, chopped
1 ounce Cheddar cheese, cubed
2 cups fresh spinach
1/2 avocado, sliced
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Enzyme for bonding proteins — restructured meat, seamless joins
Individual cups for perfectly shaped poached eggs
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Melt coconut oil in a small skillet over medium heat. Beat egg and egg white together in a small bowl. Cook and stir egg mixture in hot coconut oil until just starting to set, about 30 seconds. Stir sun-dried tomatoes, yellow onion, green onion, and Cheddar cheese into egg mixture; cook and stir until eggs are almost completely set; 2 to 4 minutes. Add spinach to eggs; cook and stir until spinach wilts. Transfer eggs to a plate and top with avocado.