Cheese waffles with Beemster Young Belegen, egg and avocado

Brunch/Lunch dish. 4 persons. Preparation 45 min.

Ingredients

• 200 g patent flour
• 30 g cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 eggs
• 475 ml buttermilk
• 175 g Beemster Jong Belegen 48+
• 1 scallion
• 2 avocados
• 1 lime
• 3 ripe vine tomatoes
• ½ tsp chili flakes (or more to taste)
• 2 tbsp olive oil
• 4 tbsp sour cream

Kitchen Stuff

• Waffle Iron
• Baking paper
• Cooking ring (optional)

Prepare

1. Sift over a bowl the flour, cornstarch, baking powder, baking soda and the salt. In another bowl, whisk together 2 eggs and the buttermilk. While stirring with the whisk, pour half of the egg mixture into the dry ingredients. Stir well until everything is well blended and then, while stirring, add the rest of the egg mixture in increments. Stir until the batter is smooth.
2. Grate the cheese and cut the spring onion, including the greens but without the roots, into rings as thin as possible. Add the spring onion and 100 g cheese to the batter in the bowl, mix well and season with pepper.
3. Preheat the oven to 180 °C. Heat the waffle iron on high heat or according to the manufacturer's instructions. This batter is enough for 8 large waffles (Brussels waffle size), or depending on your waffle iron. Always spoon 1/8 of the batter per waffle into the iron and bake for about 6 min (again depending on your waffle iron) until cooked and golden brown. Spread the cheese waffles on a baking sheet lined with baking paper and slide into the center of the oven while you bake the rest of the cheese waffles. This will keep them warm, but more importantly will make them extra crispy.
4. Use the time when the waffles are baking to do some slicing. Halve the avocados, remove the stone and cut the flesh into very thin slices. Wash the lime, grate the green from the peel and squeeze the fruit. Drizzle the avocado with half of the lime juice. Halve the tomatoes, cut out the crown and seeds. Cut the flesh into ½-inch cubes. Mix the tomato with the rest of the lime juice, zest, half of the chili flakes and salt to taste.
5. Heat a large skillet with the olive oil over high heat. Over the hot pan, break the remaining 4 eggs (use a greased cooking ring if necessary for nice round eggs) and sprinkle with the rest of the cheese. Put a lid on the pan to melt the cheese and fry the eggs in about 3 min until cooked and crispy on the edges.
6. On plates, stack 2 waffles per person. On the top cheese waffles, divide the avocado and then the tomato salsa, top with the eggs, sprinkle with the rest of the chili flakes and top with a scoop of sour cream.

Delicious to serve warm!

Looking for even more goodies for brunch? Then look here at our recipe page.