Oh, the whispers of the past have a funny way of tiptoeing into our kitchens, don’t they? Take the chaffle, a delightful little number that’s a twist on the classic waffle, only it’s made chiefly of cheese and eggs. Now, some say it’s a recent invention, born from the creative minds looking to cut down on those pesky carbs. But in my eyes, it’s just another way us resourceful cooks have managed to blend simplicity with sustenance, not unlike a recipe passed down from our great-grandmothers.
Turning the traditional waffle on its head by infusing it with ham and cheese, well, that brings back memories of the farm’s kitchen where every bit of left-over ham found a purpose, and cheese was a golden treasure crafted in our very cellars. This Low Carb Ham and Cheese Chaffle is not just a little marvel for those watching their carb intake, but a hearty, soulful nod to the timelessness of Midwestern ingenuity. It’s perfect for a cozy breakfast, a quick lunch, or a simple supper.
Now, let me tell you, darlings, even with fewer carbs, comfort is still served up by the spoonful. On the side of these ham and cheese chaffles, you might enjoy a fresh leafy green salad lightly dressed with olive oil and vinegar, or a crisp pickle, homemade if you have it. If the morning dew is still on the grass, a side of scrambled eggs or sliced avocado can turn it into a breakfast fit for the heartiest of appetites. And for those real special days, a dollop of sour cream or a drizzle of warm hollandaise sauce wouldn’t go amiss.
Low Carb Ham and Cheese Chaffles
Servings: Makes about 4 chaffles, enough for 2 folks to share a comforting meal or for 1 hungry soul with room for future cravings.
Ingredients:
– 1 cup of finely shredded Cheddar cheese (or any cheese that brings you a touch of happiness)
– 2 large farm-fresh eggs
– 1/2 cup of finely chopped cooked ham (from last Sunday’s roast would do nicely)
– 1/4 teaspoon of garlic powder (optional, but a whisper of garlic never hurt)
– A pinch of salt (to taste)
