Swap the waffles for a 'squaffles' (butternut squash waffles) treat. This is the perfect brunch with spicy chorizo and soft poached eggs. Make a veggie version by swapping the chorizo for field mushrooms, cooked with garlic and thyme.
2 x 300g butternut squaffles
1 tbsp olive oil
225g Vittoria tomatoes
½ 225g chorizo ring, thinly sliced
200g baby spinach
1 tbsp white wine vinegar
4 medium eggs
Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the squaffles on a wide tray, drizzle with the oil and season. Roast for 25-30 minutes, turning over halfway until they are golden and cooked through. Place the tomatoes on another tray and add to the oven for the last 15 minutes.
Meanwhile, bring a large pan of water to the boil. Heat a wide pan over a medium heat and add the chorizo. Cook for 4-5 minutes, until golden brown all over. Keep warm. Wilt the spinach in the microwave according to the instructions on the packet, then squeeze out any excess liquid.
Add the vinegar to the pan of boiling water. Crack an egg into a small bowl or ramekin. Using a slotted spoon, swirl the water so that a whirlpool forms, then carefully pour the egg into the water. Cook for 3 minutes, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 3 eggs.
Divide the squaffles, spinach, chorizo and tomatoes between 4 plates and top each with a poached egg to serve.
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