Spinach and Egg Waffle

I love the concept of mixing sweet and savory! I also love meals that can be breakfast or dinner. She's versatile; homegirl can do both!! The crispy waffle is the perfect balance for a runny egg and creamy avocado. We are just taking something so basic and classing her up a bit.

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Ingredients:

1 1/2 cup Flour

1 1/4 cup Almond Flour

1/2 cup Sugar

1 tablespoon Baking Powder

1 teaspoon Salt

2 cup Milk

3 tablespoon Oil

2 Eggs

1 teaspoon Vanilla

2 cup Spinach

2 Avocados

6 eggs to poach

Make 10 waffles:

Pre heat waffle iron

Start by mixing all the dry ingredients into a bowl and whisk together.

To the bowl add oil, milk, eggs and vanilla.

Mix until it’s well combined.

Spray waffle maker with pan spray.

Place 1/3 cup batter into each waffle mold (or however much it holds)

While the waffles are cooking, heat up five cups water, and one tablespoon distilled white vinegar in a sauce pan. Bring to a boil.

Once boiling, turn the water down to a simmer.

Place a cracked egg, one at a time, into a small bowl.

Slowly drop the egg into the simmering water, one at a time, until the pot is full. You do not want the eggs to sit on top of each other, just side by side in the water.

Boil eggs for 3-6 minutes depending on how you like them cooked.

Once the waffles are done, place on a plate and begin to add the spinach and avaocado.

Top with the poached egg and some salt and pepper.

I like a sweet and salty combo, so I like to drizzle with a bit of maple syrup because sometimes we need to be sweet and salty all at the same time!!

Cheers Babes

XOXO