Potato Waffles with Avocado, Bacon and Poached Egg

A yummy combination!

8 Birds Eye Potato Waffles

4 rashers

4 eggs

2 avocados

Salt and pepper to taste

Olive oil

Red chilli flakes

Cook the Birds Eye Potato Waffles according to package. Grill the rashers until crispy.
Bring a pot of water to a simmer. Break the eggs in small sheets of plastic wrap and place in water. Cook for four minutes.
Cut the avocado in slices.
In a plate, arrange two Birds Eye Potato Waffles. Place a poached egg and a rasher on top. Place ½ avocado on the side. Seasoned with salt, pepper, red chilli flakes and a dash of olive oil.

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