Make a double batch and freeze any leftover cooked waffles for up to two months. They can be easily reheated in the toaster
|Prep time||20 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely grate the courgettes and place in a cheesecloth or sieve. Squeeze out as much liquid as possible.
Grate the Cheddar and finely chop a handful of dill.
In a large bowl, whisk 2 large eggs then add the buttermilk and flour. Whisk to combine. Add in the Cheddar, grated courgettes, chopped dill and salt.
Preheat a waffle iron and generously grease with cooking spray.
Spoon enough batter to cover the base of the waffle iron, making sure to spread to the edges. Close the iron and cook for 3-5 minutes until golden brown. Set aside and keep warm. Repeat with the remaining mixture.
Place the butter and saffron in a large non-stick frying pan placed over a low heat. Allow to infuse for approx. 2 minutes. Increase the heat and crack in four eggs and fry to your liking. Season with the salt and pepper and keep warm.
Divide the waffles between four plates. Top with the eggs. Serve along with the salmon, caviar and labneh sprinkled with the za’atar. Garnish with the extra dill and quartered lemons.