This recipe is for delicious, crispy and easy Sweet Potato Spinach Waffle with Asparagus & Poached Egg. A few easy ingredients is all you need to make these tasty and nutritious waffles. Make them for breakfast, brunch, lunch or why not serve them as a starter. These waffles are both vegetarian, gluten and dairy free.
Sweet or savory waffles? I definitely go for the latter one! But actually the great thing with waffles is that most of them can be served both sweet and savory, and that also goes for this one (yes, even though it has spinach in it)! And you can just make a bunch of waffles and serve lot of different sides so that everyone can make their own combinations. But now if you want to prepare a delicious, crispy and more nutritious waffle with a spring inspired topping you have to try this one! The sweet potato waffles are made with sweet potato mash, egg, (plant based) milk and some spinach. This makes the waffles crispy on the outside, but still tender and delicious on the inside, compared to many other waffles that can get really dry. Not only are they super delicious but adds such a lovely color to this dish. They are then topped with some fresh spinach, cooked asparagus and poached egg. Can it get any better? Make these waffles for breakfast, brunch or lunch or why not serve them as a starter. They are both vegetarian, gluten and dairy free (if using non dairy milk).
A few tips:
- Make sure to fork (make small holes) in the sweet potato before baking it in the oven. That will prevent it from exploding.
- Bake the sweet potato/potatoes until soft all the way through.
- You can also cook or steam the sweet potatoes.
- I would recommend you to bake the sweet potatoes in advance, then you only have to combine all the ingredients when it’s time to make the waffles.
- Make sure to grease both the lower and upper part of the waffle iron well before adding the batter.
- Bake the waffles on medium high heat until golden brown. You want them to get a nice and golden color, yet be tender on the inside.
- Place the cooked waffle/waffles in the oven and keep them warm on low heat.
- You can easily double this recipe if you want to make more waffles on one occasion.
- Don’t cook the asparagus for too long. They should be warm and tender but still have a crunchy core.
- The same goes for the poached eggs, do not cook them for too long to avoid ending up with over cooked yolks.
Ingredients for these Sweet Potato Spinach Waffle with Asparagus & Poached Egg:
- Sweet potatoes
- Egg
- (Plant based) milk
- Oat flour
- Fresh spinach
- Baking powder
- Salt
- Olive or coconut oil
- Asparagus
- Vinegar (optional)
- Black pepper
Other recipes you might like:
- Savory Oat Waffles Italian Style with Burrata & Cherry Tomatoes (Gluten Free)
- Porridge Waffles Two Ways (Gluten & Sugar Free)
- Sweet Potato Toast with Prosciutto, Asparagus & Burrata (Gluten & Grain Free)
- Asparagus & Feta Cheese Omelette
- Brunch Tacos with Black Beans, Fried Egg & Home Made Salsa (Gluten & Dairy Free)
- Sweet Potato Toast with Avocado & Poached Egg (Gluten & Grain Free)
- Asparagus Frittata with Pesto & Burrata (Gluten Free & Low Carb)
- Sweet Potato Toast with Ricotta & Grilled Blood Orange (Vegetarian, Gluten & Grain Free)
Sweet Potato Spinach Waffle with Asparagus & Poached Egg (Vegetarian, Gluten & Dairy Free)
Ingredients
For the waffles
- 1 large Sweet potato (2 1/2 dl sweet potato mash)
- 1 Egg
- 1 1/2 dl Plant based milk (or regular if not non-dairy)
- 2 dl Oat flour
- A hand full of Fresh spinach
- 2 tsp Baking powder
- 1/2 tsp Salt
- Olive or coconut oil, to fry
For the topping
- 6-8 Asparagus
- 2 Eggs
- 1 tbsp Vinegar (optional, but makes it easier to poach the egg)
- Fresh spinach
- Black pepper
Instructions
- Preheat the oven to 200 degrees Celsius.
- Fork the sweet potato/potatoes and place on a parchment covered baking sheet. Bake in the oven for 40-50 minutes, until soft all the way through. This can be prepared in advance to shorten the preparation time.
- Turn on the waffle machine and brush both lower and upper part with olive oil or coconut oil.
- Peel the sweet potato and mash it well using a fork or a hand mixer.
- Whish the egg in a bowl.
- Add 2 1/2 dl sweet potato mash and mix together with the egg until combined.
- Add the milk, oat flour, baking powder and salt and whisk until you have a smooth batter. It will be quite thick.
- Add the fresh spinach and fold into the batter.
- Add the batter to the waffle machine and let it fry until golden brown.
- Meanwhile bring water to a large pot and season with some salt.
- Add the asparagus to the big pot and let it simmer on low heat for 4-6 minutes, until warm and a bit softened but still has a crunchy core.
- Bring water to a boil in a smaller pot with the vingear (if using).
- I cook one egg at a time. Start by cracking one egg into a small bowl.
- When the water starts to boil, lower the heat and wait until the water just simmers.
- Using a whisk or a wooden spoon create a swir in the water.
- Gently slip the egg into the simmering water. Let it cook for 2-3 minutes, depending on how runny you prefer your eggs.
- Remove the egg with slotted spoon and drain well.
- Repeat with the remaining egg.
- Place the waffles on two plates.
- Place some fresh spinach at the bottom and top with the lightly cooked asparagus and poached egg. Ground fresh black pepper over it and serve immediately.
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