Duck Eggs and Waffles

Start with the waffles. These are gluten-free, egg-free, and dairy-free.

Turn on waffle iron. Mix dry ingredients together:
3/4 cup buckwheat flour
1/4 cup rice flour
2 tbl chickpea flour
2 tbl ground flax seeds
2 tbl ground nuts (optional)
1/2 tsp xanthan gum
1/4 tsp salt
1/4 tsp baking powder
Make a well in the dry ingredients. Add wet ingredients to well:
1 1/2 cup water and hemp milk mixture (or milk of choice)
2 tbl oil
2 tbl agave nectar or sweetener of choice
Mix wet ingredients inside well a bit, then mix it all together. Add more water or milk if necessary. Make a thick batter that pours, but sits before slowly spreading outward. (Pancake batter is thinner). If the iron is ready, pour the batter into it. Keep making batches. This made 5 waffles for us. Start on the eggs:

Scrambled Eggs with a savory vegetable topping: (serves 2)

Topping:
1/4 cup Onion
1 clove Garlic
3 diced Mushrooms
2 tbl chopped Tomato
handful of Spinach
salt-free seasoning
salt & pepper

Saute onion in a bit of oil. Add garlic. Cook til browning starts. Crack 2 duck eggs, or 4 chicken eggs, and whisk with salt, pepper and a bit of water. Add tomato, mushrooms and seasoning to the onions. Check Waffles. When mushrooms start to look like they are darkening, add spinach and turn off the heat. Keep stirring until spinach is wilted. Place in a bowl. Add a bit of oil or butter to the hot pan (turn back on the heat). Check waffles. Add whisked eggs. Let sit for a few seconds, until the egg on the bottom starts to solidify. Now continuously move the eggs around the pan until the water evaporates, but not entirely. The eggs should look shiny, but not watery, nor spongy. Plate.

This recipe gave the adults a large spoon of eggs, a large spoon (or two) of topping and two waffles each, with one leftover. It also put a smile on a husband who had been woken at 5am by over-exuberant little boys.

Enjoy!