Waffle with avocado and poached eggs recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 517 calories / serving
  • Freezable
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Who says waffles and eggs are just for breakfast? This simple yet delicious brinner (that's breakfast for dinner) layers golden waffles with creamy avocado, perfectly poached eggs and crispy fried onions.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the onion with the flour in a bowl; season. Lay on a nonstick baking tray and spray with the oil. Bake for 10-12 mins, until crisp.
  2. To make the waffle, whisk together the egg, flour, milk, baking powder, paprika and a pinch of salt. Heat a griddle pan; brush with butter. Stir the remaining butter into the waffle mixture until combined. Pour into the pan; cook for 5 mins, until golden brown. Turn and cook for a further 3-4 mins, until cooked through. 
  3. Meanwhile, heat a pan of water to a simmer. Add the vinegar and swirl. Add 2 eggs and poach for 3 mins. Drain on kitchen paper and keep warm. Repeat with the other 2 eggs.
  4. In a bowl, mash the avocado flesh with the lime juice, then season.
  5. Divide the waffle into 4 and spread each quarter with avocado. Top with an egg and some crispy onions

Freezing and defrosting guidelines

Freeze the waffle only. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.

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  • Ingredients

  • 1 red onion, cut into thin rings
  • 1 tsp plain flour
  • olive oil cooking spray
  • splash malt vinegar
  • 4 eggs
  • 1 large ripe avocado
  • ½ lime, juiced
  • For the waffle

  • 1 egg
  • 150g self-raising flour
  • 250ml milk
  • 1 tsp baking powder
  • ½ tsp smoked paprika
  • 75g butter, melted
  • Energy 2155kj 517kcal 26%
  • Fat 35g 50%
  • Saturates 15g 73%
  • Sugars 4g 5%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 37.8g Protein 15.7g Fibre 1.7g


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