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.
