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Sweet Potato Spinach Waffle with Asparagus & Poached Egg (Vegetarian, Gluten & Dairy Free) From Above On A Plate Egg Cut Through
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Sweet Potato Spinach Waffle with Asparagus & Poached Egg (Vegetarian, Gluten & Dairy Free)

This is a deliocus, crispy and easy recipe that is perfect to make both for breakfast, brunch, lunch or dinner.
Course Brunch, Light Lunch
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Healthy
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2

Ingredients

For the waffle

  • 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 shimmers.
  • Using a whisk or a wooden spoon create a swirl/whirpool in the water.
  • Gently slip the egg into the shimmering 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.