Preheat a Belgian waffle iron to high heat.

Spray with oil.

While it preheats, in a medium bowl or standing mixer, beat the egg white to stiff peaks.

In a large bowl, mix almond flour, sweetener, baking powder, and salt until combined.

Set aside.

Add the melted butter, egg yolk, nut milk, and vanilla to the dry ingredients.

Add the yolk, almond milk, and vanilla to the batter.

Stir until well combined.

Gently fold the egg whites into the batter until just mixed.

Add half of the batter into the greased waffle iron and cook for about 5 minutes or until browned to your liking.

Let it cool slightly in the open iron before trying to take it out to avoid tearing.

Repeat with the rest of the batter.

After the waffles cool slightly, take a medium-sized round cookie or biscuit cutter and make a hole in the waffle.

Set aside.

Using the same cookie cutter, spray it with cooking spray and lay it on a heated nonstick pan.

Break an egg into the cookie cutter mold and cover to cook the egg to your liking.

When done, pull out the egg with a spatula, remove it from the cookie cutter, and place it into the waffle hole.

Garnish with salt and pepper, seasoning of your choice (paprika, everything bagel seasoning, etc.), or maple syrup of your choice