Chorizo & Cheddar Breakfast Waffles

Savoury corn chorizo & cheddar breakfast waffles topped with fried eggs, fresh kale and herbs. The perfect brunch idea for a cold weekend.

Prep time: 15 minutes Cooking time: 20 minutes Serves: 4


For the waffle batter
4 chorizo sausage, chopped finely (we love Hellers)
1 ½  cup buttermilk
½ cup butter, melted (we love Anchor)
1 tbsp sugar (we love Chantal Organics)
1 tsp baking powder
1 tsp baking soda
2 large eggs (we love Woodland)
½ cup flour
1 cup cornmeal
½ cup grated cheddar cheese
1 cup kale leaves (we love The Fresh Grower)
Handful of mixed fresh soft herb, such as basil, parsley (we love Superb Herb)
Avocado cooking oil (we love Olivado)
4 eggs (we love Woodland)


  1.  Fry off the chorizo until golden. Set aside to cool.
  2. In a large mixing bowl, shift in the cornmeal, flour, baking powder and baking soda. Mix well. In another bowl, mix together buttermilk, sugar, a pinch of salt, eggs,melted butter and chorizo. Combine the wet and dry mix with a spatula.
  3. Heat the waffle maker with a dash of avocado cooking oil. When hot, pour the waffle batter. Sprinkle a little cheese and cook until done. Repeat until all batter is used up.
  4. Fry eggs until white is cooked but yolk is still runny. Stir fry the kale quickly with a dash of avocado oil to just warm through and season.
  5. Stack the waffles with relish, kale and top with fried egg and fresh herbs.




Print Friendly, PDF & Email


Please enter your comment!
Please enter your name here