- To make the waffles, heat a waffle iron to high
heat. Place the raw eggs, hard-boiled eggs, Parmesan,
onion powder (if using), baking powder, and salt in a
blender or food processor and process until smooth and
thick. Add the melted ghee and combine well. - Grease the hot waffle iron. Place 2½ tablespoons
of the waffle batter in the center of the iron and close.
(It should be a smaller waffle, about the size of a
hamburger bun.) Cook for 3 to 4 minutes, until golden
brown and crisp. Repeat with the remaining batter to
make 16 small waffles. - To assemble the sandwiches, place 2 slices of
cheese on a waffle and set another waffle on top. Butter
the outsides of the waffle sandwich. Place the sandwich
back on the waffle iron and heat until the cheese is
melted (the iron won’t be able to close completely, but
that’s okay). - To serve, pour the bisque into 8 soup bowls and
garnish with crumbled Gorgonzola, fresh basil leaves,
and a drizzle of melted ghee. Serve with the grilled
cheese waffles. - Store extra soup in an airtight container in the
refrigerator for up to 3 days. Reheat the soup in a
saucepan over medium heat until warmed through,
about 3 minutes. Store extra waffles in an airtight
container in the refrigerator for up to 3 days or in the
freezer for up to 1 month. Reheat the waffles in a
sharon
(sharon)
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