Breakfast Jaffle

Serves: 4

Difficulty:

Cuisine:

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Breakfast Jaffle

Ingredients:

Breakfast Jaffle

1 COBS Bread Traditional White Block Loaf

olive oil cooking spray

6 eggs, at room temperature

1/3 cup cream or milk

2 tablespoons finely chopped fresh chives

2/3 cup semi-dried tomatoes, chopped

2 teaspoons butter

Method:

Breakfast Jaffle

Cut 8 x 1.5cm-thick slices of COBS Bread Traditional White bread. Spray oil over 1 side of 4 slices. Place on a flat surface, oil side down
Whisk eggs, cream, chives, and salt and pepper in a bowl. Add tomatoes
Melt half the butter in a non-stick frying pan over a medium-low heat. When butter is sizzling, pour in half the egg mixture.
Cook for 1 minute or until egg starts to cook.
Stir mixture, from outer edge of pan to centre, until almost cooked
Spoon the egg mixture onto 2 bread slices. Top with remaining bread. Spray with oil.
Place sandwiches in a preheated jaffle machine. Cook for 5 to 6 minutes or until bread is golden. Repeat with remaining egg, butter and bread. Serve