If you have a waffle maker you've got to try these and if you don't....go get one because you'll be missing out if not! I find these great when I travel to work a lot and want something healthy, I eat them cold but could be reheated in a toaster, but that's of course if they even last!
I remember mum used to always make waffles at least one day at the weekend, I think she loved making them as much as we loved eating them! They were always so light and fluffy and I remember she told me the key was whisking the egg whites to stiff peaks and folding it through the rest of the ingredients. It gave the most wonderful light and airy batter. I used to try and make them, I would never admit it but hers were always the best!
So I've decided to recreate her waffles, well try to anyway, with a healthy wholesome twist using oat flour instead of regular plain flour and adding some of my favourite ingredients. Spinach and chorizo of course! these are perfect just topped off with a fried egg but would be great with some of my avocado butter and a poached egg too.
Serves 4: Makes 8 waffles
3 tbsp oil
200g chorizo, thinly sliced
100g spinach, roughly torn
250g oat flour
2 tsp baking powder
6 tbsp sunflower oil
350ml almond milk
2 large eggs
Sea salt and freshly ground black pepper
Preheat a waffle iron.
Heat 2 teaspoons of oil a large pan over a medium heat. Add the chorizo and cook for 3-4 minutes until beginning to catch some colour, add the spinach and stir until wilted.
Combine the oat flour, baking powder in a large bowl. In a large jug whisk together the sunflower oil, almond milk, 2 egg yolks and seasoning. In another large bowl whisk 2 egg whites until stiff peaks form, when you have formed still peaks add the liquid ingredients to the oat flour and stir until well combined. Fold in the egg whites a little at a time until they are full incorporated and this mixture is nice and light. Then gently fold through the chorizo and spinach so they are evenly distributed in the mix.
Brush the waffle iron with oil and add a ladle full of the mixture at a time, cook for 6-8 minutes until fully cooked and crisp. while these are cooking wipe clean the pan you use for the chorizo after setting aside any remaining oil to drizzle over the final dish, heat a tablespoon of oil in the pan and crack in the four remaining eggs, fry until the egg white turns colour, baste with any oils from the pan.
Transfer the waffles to serving plates, top with an egg and drizzle over any remaining chorizo oil, spinkle with some freshly ground black pepper and serve.
This is a great weekend breakfast or brunch for the whole family, if you don't like chorizo swap it for bacon or sausage and the spinach can be replaced with kale.
I'd love to see your variations of this dish. Happy Brunching.