Roasted Isle of Wight tomato and cheddar waffles

The brunch dish you will be craving all week!

35 Minutes Serves 4

For the waffles:

  • 225g plain flour
  • 2 tsp baking powder
  • 1 tsps salt
  • 2 eggs
  • 450ml semi-skimmed milk
  • 16-18 mixed Isle of Wight cherry tomatoes
  • 1 tbsp olive oil
  • Salt and pepper
  • 50g mature cheddar, grated

For the topping:

  • 150g mixed Isle of Wight cherry tomatoes
  • 2 Avocado
  • 4 Eggs
  • Salt and pepper

To make the waffle batter, combine the flour, baking powder and salt in a medium sized bowl. Whisk together. Crack in the eggs and slowly stir in the milk until a thick batter is formed.

Leave the batter in the fridge to rest while you roast the tomatoes. Place the tomatoes on a roasting tray, drizzle with olive oil and seasoning and place in a preheated oven (200°c) and roast until soft and sticky, about 15-20 minutes.

Once the tomatoes are cool, stir them through the waffle batter along with the grated cheddar and some seasoning. Heat up the waffle iron and spray with a little nonstick oil. Spoon the batter into each waffle section, trying to get one roasted tomato in each ¼. Close the lid of the waffle iron and allow to bake for 8-9 minutes.

While the waffles are baking, chop the rest of the tomatoes and drizzle with a little olive oil and season. Slice the avocado and set aside. Heat a small frying pan and crack the eggs in and fry until cooked to your liking.

Once the waffles are cooked, remove from the iron and place on plates, followed by the fried eggs. Top with the fresh tomatoes and avocado and drizzle of olive oil.