Roasted tomato and cheddar waffles
Topped with fresh tomatoes, avocado and a fried egg, this delicious recipe is perfect for anyone who prefers savoury to sweet for breakfast.
The roasted tomatoes add a richness of flavour, while avocado and egg help make this a balanced and filling meal.
Serves: 4-6 Prep time: 20 minutes Cooking time: 12-15 minutes
For the waffles:
- 225g plain flour
- 2 tsps baking powder
- 1 tsp salt
- 2 eggs
- 450ml semi skimmed milk
- 16-18 mixed Isle of Wight cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper
- 50g mature cheddar, grated
For the topping:
- 150g mixed Isle of Wight cherry tomatoes
- 2 Avocado
- 4 Eggs
- Salt and pepper
- To make the waffle batter, combine the flour, baking powder and salt in a medium sized bowl. Whisk together. Crack in the eggs and slowly stir in the milk until a thick batter is formed.
- Leave the batter in the fridge to rest while you roast the tomatoes. Place the tomatoes on a roasting tray, drizzle with olive oil and seasoning and place in a preheated oven (200°c) and roast until soft and sticky, about 15-20 minutes.
- Once the tomatoes are cool, stir them through the waffle batter along with the grated cheddar and some seasoning.
- Heat up the waffle iron and spray with a little nonstick oil. Spoon the batter into each waffle section, trying to get one roasted tomato in each ¼.
- Close the lid of the waffle iron and allow to bake for 8-9 minutes.
- While the waffles are baking, chop the rest of the tomatoes and drizzle with a little olive oil and season. Slice the avocado and set aside.
- Heat a small frying pan and crack the eggs in and fry until cooked to your liking.
- Once the waffles are cooked, remove from the iron and place on plates, followed by the fried eggs. Top with the fresh tomatoes and avocado and drizzle of olive oil.
Recipe courtesy of The Tomato Stall
Rachel - Silversurfers Assistant Editor
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