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Egg Waffles with Romesco and Goat Cheese
Ingredients
  • subheading: Egg Waffles:
  • 4 eggs
  • 1 ½ cups frozen hashbrowns (or just a grated potato works, too)
  • ¼ cup bacon or pancetta or cooked sausage (optional)
  • ¼ cup shredded cheddar cheese (see FAQs for more cheese options)
  • a few shakes of garlic powder
  • ½ to 1 teaspoon salt
  • ½ cup spinach, torn or cut into small pieces (optional)
  • 2 ounces of cheddar cheese to put on top (for extra cheesy-golden-brown spots)
  • subheading: Peppers and Garlic Confit:
  • 3 tablespoons olive oil
  • 1 lb. mini sweet peppers, sliced into rings
  • 3 cloves garlic, sliced into thin pieces
  • 1 tablespoon red wine vinegar
  • ½ teaspoon salt
  • subheading: Egg Waffle Toppings:
  • ¼ cup goat cheese
  • 1 avocado
  • ¼ cup romesco sauce (store-bought - see notes - or homemade)
  • 2 tablespoons chives
  • 2 tablespoons hot sauce
Note: Ingredients may have been altered from the original.
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