2 stuffed waffles
There’s a reason why avocado toast has become such a popular breakfast option. It’s delicious, it’s filling, it’s easy to make, and it can easily be elevated with the help of fluffy scrambled eggs. Here, we paired our signature stuffed waffle with the avocado toast, filling it with scrambled eggs and topping it with a generous serving of mashed avocado.
Tips & Tricks:
- Make sure the waffle iron is hot enough before adding the batter. This will keep the waffle from sticking to the waffle grids.
- Although it may be hard, don’t add too much filling. You want to make sure there’s enough space for waffle batter on the top. If there’s too much cheese and not enough batter, you risk the melted cheese seeping out.
- Since this is a savory recipe, and since none of the ingredients have added salt, don’t be afraid to add salt even if it seems like it’s a lot. This will help bring out the flavors of the waffle, as well as complement the flavors of the filling.
- If you prefer your eggs cooked another way, feel free to top your waffles with sunny side up, fried eggs, or even soft boiled eggs.
- Sprinkle with red pepper chili flakes or drizzle with hot sauce for added spice.
- Substitute the steamed asparagus for a different vegetable, or top with microgreens instead.
1 ripe avocado
juice from half of a lemon
salt and pepper
2 large eggs
1 tablespoon milk
1 teaspoon butter or oil
- 1 large egg
3⁄4 cup whole milk
1⁄4 cup neutral oil like vegetable oil or canola
1 cup all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon baking soda
1 teaspoon kosher salt
4 steamed asparagus for garnish (optional)
lemon wedges for serving
Preheat the waffle iron according to the manufacturer's instructions.
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.
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).
- 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.
- Add the flour mixture to the wet ingredients and stir until just combined, smooth, and no clumps remain.
- 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.
- 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.
- 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.