When my hubby took a bite of this, he couldn't believe how good they were and that they were low carb too!

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.

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)
- A sprinkle of black pepper (to remind us life’s got a bit of spice)

Directions:

1. Preheat your waffle iron and give it a brush of butter or a spray of non-stick oil. We don’t want those chaffles stickin’ – that’s a dance nobody enjoys.

2. In a medium mixing bowl, whisk together the eggs until they're just starting to froth, like the top of a gently babbling brook.

3. Stir in the shredded cheese, chopped ham, and your seasonings – the garlic powder if you're using, salt, and pepper until the mixture becomes one big happy family.

4. Scoop about a quarter of the mixture onto the hot waffle iron, spreading it slightly so it’s like an outstretched hand ready to greet you. Close the iron and cook until the chaffle is golden and slightly crisp – usually about 3 to 5 minutes, but irons do like to march to the beat of their own drum.

5. Carefully remove the chaffle from the iron and let it rest for a moment on a wire rack. A good chaffle, like any good tale, needs a moment to set.

6. Repeat with the remaining batter, then serve warm, with a knowing nod to the simple joys of Midwestern creation.

Variations & Tips:

- Find yourself thinking on Swiss or Gouda, instead of Cheddar? Follow your heart, dear. Cheese is as personal as the quilt on your bed.
- A little fresh chive or parsley sprinkled into the batter can bring a spot of green to these golden delights.
- To store your chaffles for another day's delight, just cool them completely and then keep them in a sealed bag in the refrigerator. They warm up nicely in a toaster or back on the waffle iron for just a minute or two.
- And for those avoiding pork, cooked chicken or turkey ham make fine stand-ins. Remember, the heart of this recipe is the ingenuity that comes with making do, so feel free to make adjustments with what’s at hand.

Now, go on and enjoy this little nod to our past that fits just right in our present.