Avocado & Egg Waffles

Avocado & Egg Waffles

By: Alice Choi of Hip Foodie Mom

Posted on: February 10, 2016

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1 tablespoon extra virgin olive oil, ½ small onion, finely diced, 1 to 2 garlic cloves, minced, 3 cups of kale, chopped, 2 cups roasted butternut squash, cubed, 8 ounces cremini mushrooms, sliced, salt and pepper to taste, 2 ripe avocados, 1 tablespoon freshly squeezed lime juice, 4 - 8 8WG Multigrain Waffles, toasted, butter, optional, 4 eggs, fried,


To assemble: Spread some light butter onto the toasted waffles and top with the avocado mixture. Spread evenly over the waffle. Top with the kale and mushroom mixture and top with a fried egg. Season with more salt and pepper if desired and enjoy immediately.