Savoury Cottage Cheese Waffles with Mustard Eggs

a dish worth whipping up

Servings: 2

Total time: 45 min

For the waffles

2 eggs

150g cottage cheese

1/2 cup almond milk (110g)

1 tbsp olive oil

Generous pinch of salt

Freshly ground black pepper

1 1/2 cups (200g) flour

1 tsp baking powder 

For the mustard eggs

200ml almond milk

40g Dijon mustard

20g whole grain mustard

1 tsp white wine vinegar

Salt & pepper

4 eggs, hard or soft boiled

For the sautéed spinach

1 tbsp olive oil

2 cloves of garlic, minced

150g spinach, washed & dried

chopped chives to serve

Instructions

1. In a bowl, combine the eggs, cottage cheese, almond milk, olive oil and whisk until combined. Add in the flour and baking powder, then whisk again til no clumps remain. Season with salt and pepper, then bake the batter in a small-medium sized waffle iron one waffle at a time.

2. While the waffles are baking, prepare the sauce. Add the almond milk, two types of mustard, vinegar and spices to a saucepan and bring to a quick boil. Reduce the heat so that the sauce simmers and leave on the stove for 15 - 20 minutes while occasionally stirring until it thickens.

3. Wash the spinach, then dry well. Fry the garlic in a bit of olive oil until fragrant, then add the spinach and let it wilt for a few minutes.

4. Boil the eggs for 6 - 7 1/2 minutes, depending on whether you want it soft or hard boiled. Quench the eggs, then peel them.

5. To serve, stack two waffles on your plate, then top with the spinach, an egg, drizzle mustard sauce over it all and sprinkle with fresh chives. Do have seconds, if you dare!