Potato waffle topped with soft egg, spinach and tomatoes
Serving: 4
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Directions
- Heat the butter in a frying pan and add the onion and garlic, sauté for about 5 minutes.
- Preheat the waffle iron and set aside.
- Add the onion mixture to the potato as well as the parsley, flour, baking powder, eggs, milk and season. Mix until well blended.
- Spoon about 60ml (¼ cup) of batter into the centre of the waffle iron and close the lid. Cook until golden brown, about 3 – 4 minutes. Remove and continue to make waffles until all the butter is used.
- Serve the potato waffle topped with low fat yoghurt, baby spinach, sliced tomato and soft-boiled egg, season and serve. These beautiful waffles can be topped with anything from cooked ham and avocado to left over chicken and mayonnaise.
Ingredients
- 30 ml (2tbsp) butter
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 500 ml potato, boiled with skin on and mash
- 15 ml potato, boiled with skin on and mash
- 60 ml (¼ cup) cake flour
- 5 ml (1 tsp) baking powder
- 2 large eggs
- 50 ml milk
- Salt and freshly ground black pepper, to taste