Melted ghee or avocado oil, for drizzling

waffles

8 large eggs
4 hard-boiled eggs
¼ cup powdered Parmesan cheese (see here)
1 teaspoon onion powder (optional)
1 teaspoon baking powder
½ teaspoon fine sea salt
½ cup ghee or coconut oil, melted but not hot, plus
extra for the waffle iron

16 slices cheddar, Gruyère, Swiss, or fontina cheese
(or all four!)

1. To make the bisque, heat the ghee in a medium-
   sized saucepan over medium heat. Add the onions and
   garlic and cook, stirring, for 4 to 5 minutes, until the
   onions are soft. Add the Gorgonzola, cream cheese,
   and broth; heat until the cheeses melt and the mixture is
   simmering.


2. Stir in the tomatoes (including the juices), tomato
   sauce, basil, salt, and pepper and bring to a simmer.
   Continue to simmer for 15 to 20 minutes, stirring
   constantly; do not allow it to boil. Using an immersion
   blender or countertop blender, puree the soup until
   smooth. Slide the pan off the heat and cover with a lid
   to keep the bisque warm while you make the waffles.