This breakfast recipe is a total game changer! These spinach waffles with fried eggs and mushrooms will absolutely change your life.
I’ve added spinach to the waffles to give them a sexy green colour, some added plant-based protein and a punch of magnesium to help your muscles recover.
The fried eggs mean you can mop up the yolk with your delicious waffles – make sure you use free range organic eggs for an extra orange yolk!
If you liked this recipe you’ll love my vegan buckwheat waffles with cinnamon spiced apples, or how about these poached eggs, avocado and miso sweetcorn puree?
Ready in 35 minutes
190g of porridge oats
2 tsp of baking powder
salt and pepper
50g of spinach
3 tbsp. of coconut oil, melted
70ml of almond milk (or other plant based milk)
200g of mushrooms
1 fresh red chilli
2 tbsp. of avocado oil
1 crushed garlic clove
1tsp of dried thyme
Olive oil to serve
Ok lets make the waffles! Grab your blender of food processor and place in the oats. Process until they form a flour like consistency, throw in the baking powder, a pinch of salt, the spinach, 2 eggs, coconut oil, milk and blend until smooth. Heat your waffle container so it warms up ready to get waffling.
Thinly slice the mushrooms and the red chilli. Heat 1 tbsp of avocado oil and sauté the mushrooms, chilli, garlic and thyme with a pinch of salt for 10 minutes.
While this is cooking pour the waffle mix into the waffle machine and shut it closed. Cook for 2-3 minutes until golden brown and cooked through.
While this is cooking, heat another pan to a medium to high heat with 1 tbsp of avocado oil and a pinch of salt.
Fry 4 eggs in the pan (one at a time- depending on pan size) for 2 minutes or until cooked to your liking (I like mine runny)
Serve with the waffles, mushrooms, salt, pepper and a drizzle of olive oil.
Well done you’ve made it to breakfast heaven!
Images: Holly Clark Photography