Home / Recipes / Breakfast / Keto Chaffle Egg Pesto Pizza
Keto Chaffle Egg Pesto Pizza
How to Make It
Step 1
Preheat an oven to 450 F. In a medium sized mixing bowl, combine coconut flour, mayo, water and 2 eggs. Whisk well until combined.
Step 2
Heat a medium-sized nonstick skillet over medium-high heat until hot. Add half of the oil and then half of the batter.
Step 3
Cook until it is starting to turn brown on the edges and bubbles are starting to form on the top. Flip and cook on the other side until cooked through. Repeat with the remaining batter.
Step 4
Remove both pancakes to baking sheet. Add some of the pesto to the pancake and spread well. Reserve some pesto to form a ring around the center for the egg to settle into.
Step 5
Crack one egg onto each pancake and then transfer to the oven and bake for 10-12 minutes or until the whites are opaque and center is runny.
Step 6
Feel free to cook longer if a runny yolk is not your thing. Serve hot.
Ingredients
- Coconut Flour – 2 tablespoon
- Mayo – 2 tablespoon
- Water – 2 tablespoon
- Raw Egg – 2 large
- Extra Virgin Olive Oil – 1 tablespoon
- Pesto Sauce – ¼ cup
- Raw Egg – 2 large
- Parmesan Cheese – 2 teaspoon, shredded
