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🍽️ Savory Sweet Potato Waffles with Poached Egg

783 kcal · 30 min · 4 servings

Ingredients

• 5 tbsp almond flour
• 1 tsp cornstarch
• 2 eggs (size M)
• 1 pinch salt
• 1 pinch pepper
• 2 spring onions
• 2 medium sweet potatoes
• 2 whole eggs
• 1 handful cherry tomatoes
• oil
• 2 sprigs parsley

Instructions

1. 1. Peel the sweet potatoes completely and grate them finely using a kitchen grater. Place the grated potato into a clean kitchen towel and squeeze out the excess liquid firmly.
2. 2. Wash the spring onions and slice them into thin rings. Mix them with the almond flour, starch, and eggs to form a batter. Gently fold in the sweet potato shreds and the spices.
3. 3. Preheat the waffle iron. Take a tablespoon of batter, form a ball, and press it down slightly.
4. 4. Place the waffles in the hot iron and bake them until the surface is golden brown and crispy. The baking time depends on the appliance, taking about 4 to 5 minutes in my case.
5. 5. While the waffles are baking, preheat a lightly greased pan. Cut the cherry tomatoes in half and roast them briefly in the pan. Wash the parsley and chop it finely.
6. 6. Poach the two eggs in a pot of vinegar water until the white is set but the yolk remains creamy.

Nutrition per serving

• kcal: 783
• Protein: 28 g · Fett/Fat: 38 g · Carbs: 81 g