These spinach and halloumi waffles are fluffy from the buttermilk and can be topped with a crispy fried egg for a filling breakfast
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 337 |
| Fat | 18g |
| Saturates | 4g |
| Protein | 12g |
| Carbs | 34g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPlace the sifted flours, baking powder and sea salt flakes in a large bowl and mix to combine.
Add the buttermilk, oil and separated egg yolks, whisk until smooth and set aside.
Place the egg whites in a medium bowl and whisk until stiff peaks form.
Add the egg white to the flour mixture and gently fold to combine.
Add the shredded spinach, grated halloumi and finely chopped chives to the waffle batter and fold to combine.
Preheat a lightly greased waffle maker according to the manufacturer’s instructions.
Cook 250ml of the batter for 6-7 minutes or until golden brown and crisp.
Repeat with the remaining batter to make 4 waffles. Set aside and keep warm.
Heat the oil in a large non-stick frying pan over a high heat.
Sprinkle the grated parmesan over the base of the pan and allow to melt, then crack the eggs on top and cook for 1-2 minutes or until just cooked.
Divide the waffles between serving plates and top each with an egg. Serve with quartered cherry tomatoes.
