Vegetarian Breakfast Savoury Waffle

Our method

1. Pre-heat the oven and cook the Potato Waffles and Green Cuisine Meat-Free Sausages according to pack instructions.
2. For the avocado dip, add the avocado, drained butter beans, tomato, lemon juice, chilli (deseed it if you like it milder) and coriander to a food processor and blitz until smooth. Season to taste and blitz again to combine.  
3. Just before the potato waffle and meat-free sausages are ready, poach the egg. Place a saucepan, half-filled with water, over a medium heat and bring it to a light simmer. Crack the egg into the pan of simmering water and let it cook for 2-3 minutes if you like a soft poached egg, or for 4-5 minutes for a firmer one. After the time has passed, remove the egg from the pan with a slotted spoon and place over kitchen paper to drain. 
4. Once the potato waffle and meat-free sausages are cooked, begin to assemble the loaded waffle: place the waffle on a plate and spread over a generous spoonful of the avocado dip. Place the meat-free sausages on top  and then carefully place the poached egg on top. Serve with the cherry tomatoes and a handful of wild rocket on the side. Garnish with some thinly sliced chilli, if you like.