I’ve fallen head over heels back in love with eggs again, in fact I eat them almost every day now. Honestly there’s part of me that doesn’t even understand how I went so long without them! But since I’m enjoying them so regularly now it only seems right to reflect that in my blog and recipes.
Recently I’ve been using Two Chicks egg whites in my breakfasts, from my zoats to my waffles, and as well as being so convenient, it makes such a difference to the texture. Of course, this recipe can be made vegan by using egg replacers, but for best results (read: fluffiest waffles) get yourself some eggs or egg whites!
In my humble opinion, the only way to enjoy these savoury chickpea waffles is in the ultimate veggie breakfast/brunch: avocado, tomatoes, mushrooms, and poached eggs. Seriously, if I owned a cafe (a girl can dream) this would be number 1 on the menu. This is going to bemy go-to Sunday brunch from now on. It’s that good I might even have it for dinner sometimes…
50g chickpea flour
50g wholewheat flour (or use buckwheat for a gf option)
1 tsp baking powder
Pinch of salt
2 egg whites (or 2 eggs or 2 egg equivalents)
2 portobello mushrooms
150-200g vine tomatoes
1/2 large avocado
What to do:
- Mix together the waffles ingredients in a bowl or a blender
- Pour half the mixture into your waffle iron at a time
- In the meantime, bring a small pot of water almost to the boil
- Place a drizzle of oil in a large pan (ideally one with a lid)
- Add the tomatoes still on the vine, and the mushrooms whole, bring to medium heat with the lid ajar and let them cook
- Cut the avocado into thin slices, or mash if you’re feeling lazy!
- Poach the eggs
- Assemble everything on a plate, waffle first, then everything else on top
- Generously sprinkle salt and pepper on top and serve immediately
This recipe post contains sponsored content, however all opinions remain my own.