This is the ultimate brunch recipe; Sweet Potato Waffles, Guacamole and Poached Egg – the dream. Not only delicious, and a fun start to a relaxing weekend this recipe is densely nutritious. Starting the day with a good source of fibre, protein and fat can help balance blood sugar levels and help decrease snacking throughout the day.
1 large sweet potato, peeled and grated
1 avocado, peeled, pitted and mashed
1 tsp fresh lime juice
1/4 tsp salt
1/4 red onion, diced
1/4 cup chopped cilantro
2 eggs (poach them)
2 roma tomatoes, seeded and chopped
1/2 jalapeno, seeded and chopped
Optional toppings: gluten-free hot sauce, chopped cilantro, vegan sour cream
Bring a large pot of water to a gentle boil and keep it going.
Heat waffle iron. Once the waffle iron is hot, add half of the grated sweet potato, spreading it out in an even layer. Close the waffle iron and cook until slightly browned. Repeat with remaining sweet potato. Keep warm until ready to serve.
In a small bowl, stir together avocado, lime juice, salt, red onion, and cilantro. Cover and add to the refrigerator until ready to serve.
Crack an egg into a small bowl. Stir the boiling water to create movement. With the water still circling, gently lower the egg into the circling water. The white should wrap around the yolk. Keep it at a gentle soft boil, removing the egg with a slotted spoon when the white is cooked through (approximately 1 to 2 minutes).
Repeat the egg cooking process with the other egg.
To assemble, add each sweet potato waffle to a plate. Top with a thick layer of guacamole, followed by tomatoes and jalapeno. Gently top with a poached egg.
Garnish with freshly chopped cilantro.