Veggie Squaffle Poached Egg Breaky Stack
Get ready to elevate your weekend breakfast menu with a recipe that celebrates Australia's favorite pastime: Breakfast and brunch ... Introducing the Veggie Squaffle, a creative take on the classic corn fritter, featuring our signature Angel Bay Veggie Patty. This innovative dish is designed especially for the growing community of flexitarians. Imagine crispy, caramelized patties infused with wholesome vegetables, layered with a velvety crushed pea hummus, and crowned with candied bacon for that perfect sweet-savory contrast. To top it off, a generous dollop of marinated feta, poached eggs, and a sprinkle of zesty lemon zest. Yum!
INGREDIENTS
- 2 eggs
- 3 bacon rashers
- marinated feta
- 100g hummus
- 60g pea puree
- cress
- lemon juice and zest
- salt and pepper
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Prepare the pea hummus by blending the two ingredients together, add a little lemon juice and adjust seasoning if needed.
- Brush bacon rashers with maple syrup before placing under grill and cooking to your preference, finish with a final brush of maple before serving.
- Pre heat waffle iron and insert patties, close waffle iron and cook until it caramelises and reaches an internal temperature of 75c.
- To serve, spread pea hummus on plate, top with 2 squaffles, poached eggs and bacon candy.
- Finish with a spoonful of marinated feta, herbs, lemon zest, salt and pepper.
