Here’s a fun take on your classic breakfast sandwich. Instead of breakfast muffins, we are using waffles made with sweet potatoes. The sweet potatoes are grated, bound with an egg, and pressed into a waffle shape. Works best with a waffle iron. It flattens the sweet potatoes and also leaves nice crispy grill marks. The waffle’d sandwich is gluten-free and also a nice grain-free alternative.
- Coconut oil cooking spray
- 2 large eggs (one for the waffle, one for the fried egg)
- 1 medium sweet potato, grated
- pinch of cumin
- pinch of tumeric
- 1 tsp coconut oil
- 1 cup baby spinach
- salt and pepper
- Heat waffle iron and cover with coconut oil cooking spray.
- In a mixing bowl, whisk 1 egg.
- Add grated sweet potato, cumin, and turmeric, and mixed together.
- When the waffle iron is ready, pour in half of the sweet potato/egg mixture.
- Spread the sweet potato evenly so that it covers the whole surface.
- Close the waffle iron, press firmly, and let it cook for a few minutes. Once it’s lightly brown and firm, remove waffle from the iron. Repeat with the rest of the sweet potato/egg mixture. While waiting for the waffles, prepare the fillings.
- In a frying pan, heat coconut oil.
- Fry the other egg. Sunny side up, over easy, or however you like.
Saute the baby spinach.
- Once the sweet potato waffles are ready, construct the sandwich.
- Place one waffle on a plate. Top with spinach and egg. Sprinkle salt and pepper to taste. Lastly, place other waffle on top to complete sandwich.