Breakfast waffles topped with chorizo, fried peppers, a runny poached egg and paprika yoghurt

Before I start bigging up my latest recipe I have to just apologies, not simply for being away for so long, but for flashing up massive pictures of barbecue food whenever you visit my site. I’m not going crazy by thinking it’s acceptable to be outside cooking in 3’C and in the dark (I’m much more of a cozy fire person right now), no, my blog has in fact broken and I am in the process of getting it fixed! – I sometimes do think I would have been much better off doing an I.T based degree than sociology, but hey ho! I can at least promise you that you don’t need any skills to make this recipe, just a waffle machine, and as you only have to plug it in and turn it on I don’t think too much can go wrong!!

You may or may not have previously learnt that this year I invested in a waffle machine, and I have to say that since I have, breakfasts in our house have been seriously elevated! I no longer just fry-up a bacon butty or whip-up some scrambled egg… we are all about the waffles these days (and if you saw my Instagram yesterday you will have seen the latest waffle delight!)!

Now I’m not a sweet toothed person, especially at breakfast, and to be honest if you put a bowl of muesli in front of me at the weekend I would probably cry. Weekends are for really enjoying breakfast time (often in bed), and making up whatever the hell you fancy, and conveniently have in the fridge! This recipe is so much more exciting than a butty or bowl of cereal, and I promise will set you up for a happy day ahead!!

Serves 2

For the Waffles

• 120g plain flour
• 2 tbsp golden caster sugar
• 2 teaspoons baking powder
• 250ml milk
• 50ml sunflower oil, plus more for greasing
• 1 egg, at room temperature
• 1 teaspoon vanilla extract

For the yoghurt

• 2 tbsp natural yoghurt
• 5 tsp smoked paprika
• Pinch cayenne pepper

To serve

• 75g chorizo – finely chopped
• 1 red pepper – sliced
• 1 red onion – sliced
• 1 Leek – Sliced
• Splash oil
• 2 Large eggs – poached
• Small pinch watercress – to serve

Mix together your yoghurt, paprika and cayenne pepper and set aside until ready to serve

Preheat the waffle iron according to the instructions.

In a mixing bowl (I use one with a lip for easy pouring), fold together the flour, sugar, baking powder, and salt and set aside.

In a separate bowl, whisk together all the wet ingredients until light and fluffy and gently fold this into the dry mixture until just combines (you don’t want to over mix it).

Once the waffle iron has preheated, spray both the top and bottom with oil and pour enough batter into the waffle iron to just cover the waffle grid.

Close the iron and cook the waffle for about 5 minutes, until golden brown.

Tip: To prevent the waffles from getting soggy, toss them— one at a time— back and forth between your hands a few times to help release any steam.

Repeat with the other waffle/waffles until all cooked (you can keep them warm in a low-heated oven if necessary).

While your waffles are cooking, prepare your toppings:

Heat a large frying pan and fry your chorizo, pepper, onion and leek in the oil until cooked and turning golden

Poach your eggs

Once all elements are cooked, plate up your waffles and top with all the ingredients.