Breakfast Chaffle with Microgreens, Tomatoes and Avocado

Plug in waffle iron to begin heating. Spray with nonstick spray.

Using a medium mixing bowl, whisk together eggs, 1/2 tsp salt and herbs. Once waffle iron is warm, pour half of the egg mixture across 4 waffle squares. Sprinkle each square with 1/4 cup of cheese and top with remainder of cheese. Essentially, make an egg and cheese sandwich in each waffle square. I’ve found it easiest to have the eggs be on top and bottom as they don’t stick as much. Close top to waffle iron and allow 6-7 minutes to cook. You will notice waffle iron may start to open as eggs cook and fluff up.

While eggs are cooking, dice grape tomatoes and mix together in a small bowl with olive oil and remaining 1/4 tsp salt. Set aside.

Once waffles are done (lightly browned and crispy), use tongs to remove from waffle maker and cut into 4 pieces.

As you begin to plate, use your favorite condiments to dress the plate. I put a small amount of guacamole salsa down. Top with the Chaffle. Dress Chaffle with microgreens, 1/4 of avocado and 1/4 of tomato mixture. I also sprinkled with some “Everything Bagel” seasoning from Trader Joe’s.

Last (and, one of the most important parts) is to slightly drizzle with syrup. This makes for a great sweet + savory combo!