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Hash Brown Waffle Egg in the Holes with Tomato Avocado Salsa

Hash brown waffles are used to make an egg in the hole and topped with a tomato avocado salsa.
Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly @ 3 Yummy Tummies

Ingredients

  • Hash brown Waffle Mix:
  • 1 lb. of frozen hash brown cubes; defrosted
  • 1/3 C. Canola Oil
  • 3/4 C. Milk
  • 1/2 C. Flour
  • 1 Egg
  • Salt and pepper to taste
  • Egg in the Holes:
  • 4 Eggs
  • Salsa:
  • 1 Avocado; cubed
  • 1 C. Grape Tomatoes; halved
  • 2 Tsp. Lime Juice
  • 1/2 Tsp. Cilantro
  • Salt and Pepper to Taste
  • Optional Garnishment:
  • 1/2 C. Shredded Pepper Jack Cheese

Instructions

  1. Preheat and heavily spray waffle iron with nonstick cooking spray.
  2. Add hash browns, oil, milk, flour, egg, salt and pepper to mixing bowl and stir together.
  3. Pour mixture onto waffle iron and cook and lightly browned.
  4. Prepare Salsa:
  5. In small bowl; add avocado, tomatoes, cilantro, lime juice, salt and pepper.
  6. Lightly mix together and set aside.
  7. Cut a circle in the middle of each cooked waffle (a small biscuit cutter works well).
  8. Add waffle to a skillet lightly greased with butter; cook on Medium Heat for around 1 minute.
  9. Flip waffle over; crack egg and place directly into the waffle hole (be careful not to break the yoke).
  10. Cook for around 2 minutes or until egg is lightly browned; flip waffle over.
  11. Lightly salt and pepper the top of each egg.
  12. Continue cooking for around 2 minutes until the other side of the egg is lightly browned (don't overcook).
  13. Remove from heat.
  14. Top each waffle with salsa and a sprinkle of pepper jack cheese.