Rosemary Potato Waffles

When you discover the versatility of a waffle iron, a whole world of possibilities opens up. Top with our favourite pairing - avocado and poached eggs.

Prep Time - 5 minutes Cook Time - 12 minutes Serves 2


1 Clarence Court hen egg of your choice
1 medium baking potato
1 teaspoon of chopped fresh rosemary
1 teaspoon white
wine vinegar
½ avocado
A pinch of salt


Microwave a medium baking potato for 6 minutes, then scoop out the flesh and mash in a large bowl.

Add 1 egg and a pinch each of salt and rosemary to the potato, then mix well.

Preheat a waffle iron according to the manufacturer’s instructions and grease with a little coconut oil.

Scoop the waffle mixture onto the iron and cook for 5-6 minutes or until the waffles are golden and crisp. Meanwhile, bring a medium saucepan of water to the boil and add a drop of white wine vinegar and pinch of salt to the water, which should foam/bubble.

Crack in your egg and turn the heat down so the water is simmering, then cook for exactly 4 minutes.

Once ready, serve the potato waffle with half an avocado and your poached egg, then tuck in!

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