When I’m serving brunch, I like to serve half a waffle per person, especially if I’m serving more food. If this is your entire brunch, though, you may want to double this recipe.
These waffles are great with many different toppings, including beans, guacamole, or spinach. Get creative and think of them like eggs Benny.
For basil sauce, in blender or food processor, blend basil, lemon juice, olive oil, cashews, garlic cloves, salt, and pepper until smooth. Set aside.
For waffles, in medium-sized bowl, combine chickpea flour, baking soda, and baking powder.
In small bowl, combine water, corn, and olive oil.
Add water mixture to dry ingredients and blend with whisk until incorporated. Let sit for 30 to 60 minutes to settle.
Heat waffle iron. Spray with nonstick spray. When ready, pour batter (about 1/2 cup/125 mL) onto waffle iron and cook according to waffle iron manufactureru2019s instructions. Remove.
Place 3 to 4 slices of tomato on top of waffle. Top with fried or poached egg. Drizzle 1 to 2 Tbsp (30 mL) of basil sauce on top of egg and tomatoes. Repeat for additional waffles, ensuring that waffle iron is repeatedly oiled before adding more batter to prevent sticking.
This recipe is part of the Brunch collection.
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