Directions

1. Preheat the waffle iron according to the manufacturer's instructions.

2. In a small bowl, mash the avocado with lemon juice. Season to taste with salt and pepper. In a separate small bowl, whisk together the eggs, milk, and a pinch each of salt and pepper.

3. Heat 1 teaspoon butter or oil in a nonstick skillet over medium. Pour in the whisked eggs and let them sit for a few seconds without stirring. Use a rubber spatula to gently stir the eggs until light, fluffy, and mostly cooked through. Immediately transfer to a plate (they will finish cooking off heat).

4. To make the waffles, whisk to combine the egg, milk, and oil in a large bowl. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
5. Add the flour mixture to the wet ingredients and stir until just combined, smooth, and no clumps remain.
6. Pour about 1⁄4 cup of waffle batter into the preheated waffle iron, then place half of the scrambled eggs in the center. Pour another 1⁄4 cup waffle batter over the eggs so that it covers them completely.
7. Close the waffle iron and cook according to the manufacturer's instructions. You’ll need to flip the waffle iron so that it cooks evenly on both sides, until nicely golden brown and puffed in the centers. Transfer the waffle to a plate. Repeat step 6 to make the remaining waffle.
8. Serve the scrambled egg stuffed waffle with mashed avocado spread over top, and garnished with steamed asparagus, if desired. Season with salt and pepper and squeeze lemon juice over top.