Budget Series: Waffle & Eggs (v)

Serves: 4 | Prep Time: 10 mins | Cook Time: 15 mins


- 1 Red Onion, cut into thin rings (17p)
- 1 tsp Plain Flour
- Olive Oil (cooking spray)
- Splash Malt Vinegar
- 4 Eggs (89p*)
- 1 large Ripe Avocado (£1)
- 1/2 Lime, juiced (35p)

For the waffle
- 1 Egg (*)
- 150g Self-raising Flour
- 250ml Milk
-1 tsp Baking Powder
- 1/2 tsp Smoked Paprika
- 75g Butter, melted

Total: £2.41


1. Preheat the oven to 200°C, fan 180°C. Toss the onion with the flour in a bowl; season. Lay on a nonstick baking tray and spray with the oil. Bake for 10-12 mins, until crisp.

2. To make the waffle, whisk together the egg, flour, milk, baking powder, paprika and a pinch of salt. Heat a griddle pan; brush with butter. Stir the remaining butter into the waffle mixture until combined. Pour into the pan; cook for 5 minutes, until golden brown. Turn and cook for a further 3-4 minutes, until cooked through. 

3. Meanwhile, heat a pan of water to a simmer. Add the vinegar and swirl. Add 2 eggs and poach for 3 minutes*. Drain on kitchen paper and keep warm. Repeat with the other 2 eggs.

4. In a bowl, mash the avocado flesh with the lime juice, then season.
Divide the waffle into 4 and spread each quarter with avocado. Top with an egg and some crispy onions. 


No comments

Post a Comment

© Food & Baker

This site uses cookies from Google to deliver its services - Click here for information.

Blog Layout Designed by pipdig