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Sweet Potato Halloumi Waffles with Poached Egg & Avocado (Vegetarian & Gluten Free) On a round plate placed on a wooden cutting board topped with sliced avocado, fresh spinach and poached egg cut with the egg yolk running out onto the waffle. Avocado and spinach showing in the background. Shown from front
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Sweet Potato Halloumi Waffles with Poached Egg & Avocado (Vegetarian & Gluten Free)

These sweet potato and halloumi waffles served with avocado and poached eggs are great to make for brunch, lunch or to serve as appetizers or starters. They are both nutritious and incredibly delicious.
Prep Time 10 minutes
Servings 2

Ingredients

For the waffles

  • 1 medium Sweet potato grated
  • 200 g Halloumi grated
  • 2 Eggs
  • 1 dl Oat flour
  • 1 dl Milk (any kind, dairy/non dairy)
  • 1 dl Yogurt (any kind, dairy/non dairy)
  • Olive oil, to grease the waffle iron

For the topping

  • A hand full of Spinach
  • 2 Eggs
  • 1 tbsp Vinegar (optional)
  • 1 Avocado peeled, pitted and sliced
  • Black pepper

Instructions

  • Preheat the waffle iron on medium heat.
  • Bring water to a boil in a smaller pot with the vingear (if using).
  • Grate the sweet potatoes and halloumi, add to a bowl.
  • Add oat flour, milk and yogurt. Stir to combine.
  • Grease the waffle iron with some olive oil.
  • 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 swirl 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. Top with spinach, sliced avocado and poached eggs. Ground fresh black pepper over it and serve immediately.