INGREDIENTS
- 280G DRIED CHORIZO, SKIN REMOVED AND THINLY SLICED
- 3 CUPS (75G) SHREDDED BABY SPINACH LEAVES
- 1 CUP (125G) GRATED HALOUMI
- 2 TABLESPOONS CHOPPED CHIVES
- 1 X QUANTITY BASIC WAFFLE BATTER*
- 2 TEASPOONS EXTRA VIRGIN OLIVE OIL
- 2 EGGS
- SEA SALT AND CRACKED BLACK PEPPER
METHOD
- Add the chorizo, spinach, haloumi and chives to the *waffle batter and fold to combine.
- Preheat a lightly greased waffle maker according to manufacturer’s instructions.
- Cook 1 cup (250ml) of the *waffle batter for 6–7 minutes or until golden brown and crisp.
- Repeat with the remaining batter to make 4 waffles. Set aside and keep warm.
- Heat the oil in a large non-stick frying pan over high heat. Add the eggs and cook for 1–2 minutes or until just cooked.
- Divide half of the waffles between serving plates and top each with an egg.
- Sprinkle with salt and pepper and sandwich with the remaining waffles to serve
Recipe source: donnahay