A delicious take on the humble egg.


  • 1 ½ cups firmly packed grated sweet potato

  • 1 cup milk

  • 1 ½ cups wholemeal self-raising flour

  • 2 eggs, separated

  • 50g fetta, crumbled

  • 2 teaspoons extra virgin olive oil

  • 4 extra eggs

  • 1 cup baby spinach leaves

  • 1 avocado

  • ¼ cup toasted pepitas


  • ½ cup Greek yoghurt

  • 1 tbsp lemon juice

  • 2 teaspoons harissa paste


  • 1.

    1. Place sweet potato and ½ cup of milk in a large microwave safe bowl. Cover tightly with plastic wrap and microwave on High for 6 minutes, or until soft. Roughly mash with a fork. Whisk in remaining milk and egg yolks.

  • 2.

    2. Place flour into a large bowl. Stir in sweet potato mixture to a make a thick batter. Add the fetta and season to taste.

  • 3.

    3. Whisk egg whites in a large clean bowl to soft peaks. Fold into batter.

  • 4.

    4. Working in batches, pour about 2/3 cups of batter (depending on size of waffle maker) onto a pre-heated non-stick round waffle maker. Cook until golden brown until waffle iron stops steaming, about 5 minutes.

  • 5.

    5. Meanwhile, heat the olive oil in a large non-stick frying pan over medium high. Crack eggs one at a time into hot pan. Cook for 2-3 minutes, until whites set and are crispy around the edges, but yolk is still runny.

  • 6.

    6. To make harissa yoghurt, stir yoghurt and lemon juice together and season to taste. Swirl in the harissa.

  • 7.

    7. Top waffles with spinach leaves, sliced avocado and fried eggs. Dollop over the harissa yoghurt and sprinkle with pepitas.


Recipe courtesy of Australian Eggs.

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