Egg Waffles with Romesco and Goat Cheese

Name: Egg Waffles with Romesco and Goat Cheese
Total time: 40 min
Ingredients: 4 Egg; 1 ½ cups Frozen hashbrowns; ¼ cups Bacon, cooked; ¼ cups + 2 oz Cheddar cheese, shredded; 1 Garlic powder; ½–1 tsp + ½ tsp Salt; ½ cups Spinach; 3 tbsp Olive oil; 1 lb Bell pepper, sliced; 3 cloves Garlic, sliced; 1 tbsp Red wine vinegar; ¼ cups Goat cheese; 1 Avocado; ¼ cups Romesco sauce; 2 tbsp Chive; 2 tbsp Hot sauce

By Pinch of Yum · 40 min

Ingredients

Egg4
Frozen hashbrowns1 ½ cups
Bacon · cooked¼ cups
Cheddar cheese · shredded¼ cups + 2 oz
Garlic powder1
Salt½–1 tsp + ½ tsp
Spinach½ cups
Olive oil3 tbsp
Bell pepper · sliced1 lb
Garlic · sliced3 cloves
Red wine vinegar1 tbsp
Goat cheese¼ cups
Avocado1
Romesco sauce¼ cups
Chive2 tbsp
Hot sauce2 tbsp

Instructions

Heat the olive oil in a skillet over medium heat. Add the peppers and sauté, stirring only occasionally, for 20 to 30 minutes until brown and very soft.
During the last 10 to 15 minutes, add the garlic to the peppers until golden and soft, without burning it.
During the last 5 minutes, add the red wine vinegar and scrape up any browned bits from the pan.
Mix the egg waffle base ingredients together.
Pour about 1/2 to 3/4 cup of batter onto a nonstick waffle maker, depending on its size. Spray with cooking spray if needed.
Place the cheese on top and close the lid. When the light signals it is done, check that the eggs are cooked, the vegetables are soft and the cheese is golden.
Remove carefully to a plate. If not done, flip or cook another minute.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Egg Cheese Bell pepper Spinach Bacon Cheddar cheese Avocado

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