🥑 Breakfast potato waffle with avocado and chilli egg

2 servings · prep 20 min + refroidissement · cook 30 min

Ingredients

• 5 small yellow potatoes, about golf-ball size
• 1 tsp olive oil
• 2 tbsp shredded parmesan or sharp cheddar
• A pinch of salt
• 1 avocado, thinly sliced
• 1 tsp everything bagel seasoning
• 2 eggs
• 2 tbsp chilli crisp

Method

1. Put the potatoes in cold salted water, bring to the boil and cook 15 to 20 min, until a fork goes through.
2. Drain and cool completely. Best of all is a night in the fridge: the cold draws out moisture and that is what gives the crunch.
3. Heat a mini waffle maker. Drizzle a little olive oil on the plate and sprinkle a pinch of cheese DIRECTLY onto it — not onto the potato. That is what creates the crisp cheese crust.
4. Set one potato in the middle and close the lid firmly to smash it flat.
5. Open and check it fills every groove; plug any gaps with pieces pinched from another. Close and press for a few seconds, hand protected by a towel.
6. Cook 12 to 13 min WITHOUT OPENING, until deeply golden. Opening early means a waffle that sticks and stays soft.
7. Meanwhile, put the chilli crisp in a small pan over medium heat and crack the eggs straight into it. Fry to your liking.
8. Set one waffle on each plate, fan the avocado over it, scatter with bagel seasoning, add the egg and a spoonful of chilli crisp.

Adapted from theChefoutWest (YouTube)

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