Recipe: Savoury waffles with avocado & black bean salad

Waffles don't have to be sweet - try this savoury start to the day.

Waffles don't have to be sweet - try this savoury start to the day.

Unearth that old waffle iron and give these delicious savoury waffles a whirl for a nourishing weekend breakfast. 

Serves 4-6
Preparation 20 minutes
Cooking 30 minutes 

For the waffles
¾ cup (115g) raw almonds
¾ cup buckwheat flour
1 teaspoon baking powder
2 eggs
2 cups milk
50g butter, melted
150g tasty cheese, grated
100g black olives, pitted, roughly chopped
1 small red onion, finely chopped
4 tablespoons jalapeno slices, finely chopped (or to taste)

Put the almonds in a food processor and process until they resemble a coarse flour. Add the buckwheat flour and baking powder and process again until combined. Add the eggs, milk, butter and cheese and process until it comes together. Lastly add the olives, onion and jalapenos, season with sea salt and pulse until combined. Set aside. 

For the salad
½ cup lightly packed coriander, chopped
400g can black beans, rinsed
½ small red onion, thinly sliced
2 avocados, stoned, thinly sliced
juice of 3 limes
2 tablespoons olive oil
poached eggs to serve

Put the coriander, beans and onion in a bowl and mix to combine. Add the avocado, lime juice and oil, season with sea salt and black pepper and gently toss. Cook the waffles in a waffle iron and serve each one topped with the salad and a poached egg or two.  

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