sweet-potato-waffles-with-eggs-and-avocado

Enjoy Crispy Sweet potato Waffles with Eggs at any time!

Ingredients:

Waffles

1 ½ cups firmly packed grated sweet potato

1 cup milk

1 ½ cups wholemeal self-raising flour

Two eggs separated

50g fetta, crumbled

Two teaspoons extra virgin olive oil

Four extra eggs

1 cup baby spinach leaves

One avocado

¼ cup toasted pepitas

HARISSA YOGHURT

½ cup Greek yogurt

1 tbsp lemon juice

Two teaspoons harissa paste

Method:

Waffles

1. In a large bowl, combine sweet potatoes and 1/2 cup milk. Microwave on high for 6 minutes or until soft. Cover tightly with plastic and microwave at High for 6 to 8 minutes or until smooth. Fork-mash the potatoes. Incorporate remaining milk and yolks.
2. Place flour into a large bowl. Add sweet potato mixture and stir to make a thick batter. Add fetta to taste and season.
3. Whip egg whites to soft peaks in a large, clean bowl. Fold into batter
4. Pour about 2/3 cup of batter, depending on the size of your nonstick waffle maker (in batches), onto a waffle iron that has been preheated. Cook until golden until the waffle iron stops steaming, approximately 5 minutes
5. In the meantime, heat the olive oil on medium-high in a large nonstick frying pan. One egg at a time, crack into the hot pan. Cook for 2 to 3 minutes until the whites are set and crispy around the edges, but the yolk is still runny.
6. Top the waffles by adding fried eggs, avocado slices, and spinach leaves. Sprinkle pepitas over the harissa yogurt and dollop it on top.

HARISSA YOGHURT

1. Stir together the yogurt with lemon juice and season it to your taste. Stir in the harissa.