Egg Waffles with Romesco and Goat Cheese

Shared by Miso

Light puffy scrambled eggs loaded with cheese, veggies, bacon, romesco sauce, and various toppings.

Nutrition

• egg
  4 pcs
• hashbrowns
  1.5 cup
• bacon
  0.3 cup
• cheddar cheese
  0.3 cup
• garlic powder
  1 pinch
• salt
  0.5 tsp
• spinach
  0.5 cup
• cheddar cheese
  56 g
• olive oil
  3 tbsp
• mini sweet peppers
  450 g
• garlic
  3 pcs
• red wine vinegar
  1 tbsp
• salt
  0.5 tsp
• goat cheese
  0.3 cup
• avocado
  1 pcs
• romesco sauce
  0.3 cup
• chives
  2 tbsp
• hot sauce
  2 tbsp

Instructions

1. 1

   Heat olive oil in a skillet, sauté peppers until brown and soft. Add garlic during the last 10-15 minutes, then stir in vinegar for the final 5 minutes.

2. 2

   Mix the eggs, hashbrowns, bacon, cheddar, garlic powder, salt, and spinach in a bowl.

3. 3

   Pour the mixture into a preheated, greased waffle maker.

4. 4

   Top with extra cheese, close the lid, and cook until the eggs are set and the cheese is golden.

5. 5

   Serve the egg waffles topped with the pepper-garlic confit, goat cheese, avocado, romesco sauce, chives, and hot sauce.