John Myers
Ingredients for 3 servings:
- 95 g butter, room temperature
- 100 g spelt flour
- 100 g wheat flour
- 2 large eggs
- ½ tsp baking powder
- 200 ml milk
- 100 ml carbonated mineral water
- 1 pinch(s) of sugar
- e.g. avocado(s)
- e.g. cocktail tomatoes
- 3 eggs
- salt and pepper
- 1 shot of white wine vinegar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Delicious breakfast dish
For the batter, separate the eggs. Beat the egg whites until stiff peaks form. Beat the butter with sugar and salt until fluffy. Stir in the egg yolks. Mix the flour and baking powder. Add flour and milk alternately to the butter. Then stir in the mineral water. Finally, carefully fold the egg whites into the batter. Cook in batches in a waffle iron for Belgian waffles until browned to your liking. For the topping, halve the avocado and remove the pit and skin. Using a tablespoon, the avocado can be easily removed from the skin. Cut into slices. Wash the tomatoes and also slice them. For the poached eggs, heat water in a large pot. The water should be as hot as possible without bubbling. Add salt and a good splash of white wine vinegar to the water. Stir with a wooden spoon to create a swirl. Crack an egg into a coffee mug. From as low a height as possible, carefully and slowly drop the egg into the water. The goal is for the egg white to coat the yolk. Repeat the process with the remaining eggs, one at a time. Simmer the eggs for 3-7 minutes, depending on the desired consistency. Continue to make sure the water isn’t boiling. You can check the consistency by gently pressing on the yolk. Top the freshly baked waffles with avocado and tomato. Season with salt and freshly ground pepper, then place the egg on top. A garlic dip is delicious. This batter makes about 6 waffles, depending on the size of your waffle iron.
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