Cheese-Crusted Waffle with Avocado & Soft Egg

Ingredients

• 1/2 tsp (2.5 ml) avocado oil
• 1 oz (28 g) part-skim ricotta
• 2 tbsp (28 g) low-fat cottage cheese, 1%
• 2 (66 g) large egg whites
• 1 tbsp (6 g) almond flour
• 1 1/2 tbsp (16 g) chia seeds
• 1/2 tsp (2 g) baking powder
• 2 tbsp (12 g) grated Parmesan
• 1 (50 g) large egg
• 1/4 (34 g) avocado, sliced
• 1 tbsp (3 g) fresh chives, chopped
• a pinch of fine sea salt and black pepper

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Method

1. Heat the waffle iron and brush it with the oil. Whisk the ricotta, cottage cheese and egg whites until smooth, then fold in the almond flour with the chia and baking powder and rest 10 minutes, so the chia can thicken it.
2. Scatter half the Parmesan onto the hot iron, pour in the batter, scatter the rest of the Parmesan over and close. Cook for 5 to 6 minutes, until the steam stops and the crust is golden.
3. Meanwhile poach the egg in barely simmering water for 3 minutes, until the white is set and the yolk still runny. Top the waffle with the avocado, egg, chives, salt and pepper.