Chorizo & Cheddar Breakfast Waffles

Name: Chorizo & Cheddar Breakfast Waffles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 Hellers chorizo sausage (chopped finely); 1½ cup Buttermilk; ½ cup Anchor butter (melted); 1 tbsp Chantal Organics sugar; 1 tsp baking powder; 1 tsp baking soda; 2 Woodland large eggs; ½ cup flour; 1 cup cornmeal; salt; ½ cup cheddar cheese (grated); 1 cup The Fresh Grower kale leaves; 1 Handful of Handful of mixed fresh soft herbs (such as basil, parsley); Olivado Avocado Cooking Oil; 4 Woodland Eggs; Relish

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

Print Pin Rate

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch, Lunch

Servings people

Ingredients

For the waffle batter

4 Hellers chorizo sausage chopped finely
1½ cup Buttermilk
½ cup Anchor butter melted
1 tbsp Chantal Organics sugar
1 tsp baking powder
1 tsp baking soda
2 Woodland large eggs
½ cup flour
1 cup cornmeal
salt
½ cup cheddar cheese grated
1 cup The Fresh Grower kale leaves
1 Handful of Handful of mixed fresh soft herbs such as basil, parsley
Olivado Avocado Cooking Oil
4 Woodland Eggs
Relish

Instructions

Fry off the chorizo until golden. Set aside to cool.
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.
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.
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.
Stack the waffles with relish, kale and top with fried egg and fresh herbs.