Sweet Potato Waffles with Eggs and Avocado
Prep:  25 min
Cook:  10 min
Makes:  4 large round waffles
Serves:  4
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
Australian
58
Recipe by: Australian Eggs
Crispy Sweet Potato Waffles topped with eggs to make a wonderfully different recipe to enjoy anytime!
Credit: Whisk Media Group
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Sweet Potato Waffles with Eggs and Avocado
Ingredients:
Waffles
HARISSA YOGHURT
Method:
Waffles
  1. Place sweet potato and ½ cup of milk in a large microwave safe bowl. Cover tightly with plastic wrap and microwave on High for 6 minutes, or until soft. Roughly mash with a fork. Whisk in remaining milk and egg yolks
  2. Place flour into a large bowl. Stir in sweet potato mixture to a make a thick batter. Add the fetta and season to taste
  3. Whisk egg whites in a large clean bowl to soft peaks. Fold into batter
  4. Working in batches, pour about 2/3 cups of batter (depending on size of waffle maker) onto a pre-heated non-stick round waffle maker. Cook until golden brown until waffle iron stops steaming, about 5 minutes
  5. Meanwhile, heat the olive oil in a large non-stick frying pan over medium high. Crack eggs one at a time into hot pan. Cook for 2-3 minutes, until whites set and are crispy around the edges but yolk is still runny
  6. Top waffles with spinach leaves, sliced avocado and fried eggs. Dollop over the harissa yoghurt and sprinkle with pepitas
HARISSA YOGHURT
  1. To make harissa yoghurt, stir yoghurt and lemon juice together and season to taste. Swirl in the harissa
Nutrition Information
Per adult serving (393g)

Calories

679.0

Energy

2840.0kJ

Protein

27.7g

Fat, Total

25.6g

Saturated

6.9g

Carbs, Total

74.8g

Sugars

10.0g

Dietary Fibre

17.7g

Sodium

873.0mg
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