Jammy Eggs & Blueberry Waffles Breakfast

A balanced, colorful breakfast featuring fluffy blueberry waffles and perfectly jammy eggs with creamy avocado toast.

35Min

2Servings

520Cal

EasyLevel

VegetarianKid friendlyvegetarian

#healthy#balanced#quick#make-ahead

Equipment

Mixing bowl

Whisk

Waffle iron

Cooking pot

Stove

Serving plate

Knife

Cutting board

Ingredients

Eggs

large eggs (cold)

4 pcs

Waffles

all-purpose flour

200 g

milk

250 ml

large egg

1 pcs

butter, melted

40 g

sugar

30 g

baking powder

8 g

Toppings

blueberries

150 g

avocado

1 pcs

whole grain bread

2 slice

Instructions

Prepare waffle batter

Mix flour, milk, egg, melted butter, sugar and baking powder until smooth.

5 min

Do not overmix – small lumps are fine for light texture.

Cook waffles

Cook waffles in a preheated waffle iron until golden and crisp.

10 minMedium heattimer 3 min

Waffles can be frozen and toasted straight from frozen.

Boil eggs

Bring water to a boil, gently lower cold eggs and cook exactly 7 minutes for jammy yolks.

7 minHigh heattimer 7 min

Start timer only after water returns to a full boil.

Ice bath

Immediately transfer eggs to an ice bath for 10 minutes to stop cooking and make peeling easy.

10 mintimer 10 min

Ice bath also helps separate shell from membrane for clean peeling.

Assemble breakfast

Toast bread, slice avocado, peel eggs, and plate waffles with fresh blueberries.

3 min

Original recipe

InstagramRecipe by @jessicaa.couture

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Toast waffles straight from frozen; re-boil or microwave eggs 30 seconds

Waffles and eggs can be made in advance; store separately.

Notes

• Waffles and eggs can both be prepared ahead to save morning time.

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