This is a killer breakfast that combines so many of my favourite things. Waffles? Tick. Nacho style layering? Tick. Zucchini fritters? Tick. Plus they’re topped with a herby yoghurt sauce, fried eggs and avocado. It doesn’t get much yummier. These waffle breakfast nachos are a fun way to serve breakfast to a group of people, we don’t eat share food at breakfast often enough, I say.
Which is sort of weird because I feel like family style shared eating is almost the norm for other meals. So let’s bring it into breakfast too. I got this idea from seeing it on @ful.filled‘s Instagram and I think they saw it in Bon Appetit mag. I’ve gone with Zucchini waffles because I frigging love a zucchini fritter and having been wanting to do a waffled version for a while now. And it’s technically spring now so warmer weather veg is going to be abundant so soon!
If you don’t have a waffle maker you could just make these as zucchini fritters and arrange the same way.
Ingredients
½ cup oat flour
½ cup buckwheat flour
2 Tbs tapioca starch
¼ tsp baking powder
¼ tsp cayenne pepper
¼ tsp salt
1 egg
2 Tbs olive oil
1 cup buttermilk (or almond milk with a few drops lemon juice)
1 Tbs basil pesto (alternatively finely chop ½ cup of basil and add 2 Tbs parmesan
2 cups grated zuchinni
Toppings
2/3 cup plain greek yoghurt
2 Tbs basil pesto
½ an avocado, finely sliced
4 eggs (+1 tbs olive oil to fry in)
1/3 cup shaved parmesan
½ cup fresh herbs (flat leaf, parsley, basil, coriander)
4 readish finely sliced
1 chilli finely sliced
1/3 cup finely sliced spring onion
Directions
Preheat oven to 110 degree, place a wire rack in the middle shelf.
Combine flours, tapioca starch, baking powder, cayenne and salt in a large bowl. In a separate bowl beat the egg, olive oil and buttermilk, lightly to combine. Mix the wet ingredients into the dry, gently until just combined. Add the pesto and grated zucchini, fold through until evenly mixed.
Heat waffle maker as per directions and use about ½ a cup of mixture per waffle. Once each waffle is cooked transfer to the wire rack in your preheated oven.
Mix together the yoghurt and pesto. Set aside.
When the last waffle is cooking, put a large pan on medium high heat, add the olive oil and then your eggs. Fry for a few minutes until whites are starting to set. Turn the heat off and cover with a lid to finish setting the whites and keep warm until you’re using.
Break the waffles into quarters and arrange on a large dish as you would corn chips in traditional nachos. Sprinkle with ½ the herbs and ½ the spring onion, place eggs on top, followed by avocado and radish. Dot Tbs of the yoghurt around your waffles. Sprinkle over the parmesan, remaining herbs, spring onion and the chilli.
Dig in.
HH. x
