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.