These feta, spinach & chorizo waffles make a perfect meal at any time of day. Top them with a fried egg for a filling breakfast, lunch or dinner.
We got a waffle maker the other day. I suddenly became obsessed with the idea of being able to make my own waffles probably as a result of seeing endless Tasty videos on Facebook of all the different things you can put in a waffles maker. We got a stovetop one which I’ve been working out how to use over the past few weeks. These waffles nearly resulted in me burning the kitchen down. Totally worth it.
So we started off with a basic waffle recipe on a Saturday morning and then a few nights ago, when Will was away, I decided to investigate something a bit more exciting. I had some feta leftover in the fridge and I grabbed some chorizo and spinach on my way home from work. Then the rest is just a basic waffle batter.
The gochujang mayo leftover from the Korean pork banh mi the night before made a perfect accompaniment but just regular mayo would be great too. Topped with a crispy fried egg and some sliced basil leaves and this was an amazing, indulgent Thursday night dinner. Also, if you have any waffle batter left over then it keeps great in the fridge and can be finished off for lunch the next day!
Feta, Spinach & Chorizo Waffles
- 225 g Plain Flour
- 35 g Cornflour
- 1 tsp Baking Powder
- 1 tsp Sea Salt
- 375 ml Buttermilk
- 60 ml Vegetable Oil
- 2 Eggs separated
- 100 g Chorizo slices
- 2 handfuls Baby Leaf Spinach
- 100 g Feta crumbled
- 2 Eggs
- Start by making the waffle batter. Mix together the flour, cornflour, baking powder and salt in a large bowl. Add the buttermilk, oil and egg yolks and mix until smooth. Whisk the egg whites together in a separate bowl until stiff peaks form. Add the egg whites to the rest of the ingredients and stir together gently until combined.
- Stir the chorizo, spinach and feta into the waffle batter. Cook a ladleful of the waffle batter at a time in your waffle maker according to the appliance instructions. The waffles should come out brown and a little crispy.
- While the waffles are cooking heat a frying pan with a little oil over a medium-high heat for a couple of minutes until the whites are cooked and the edges are crispy. Top the waffles with an egg per person and a sprinkling of salt and pepper to serve.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THese feta, spinach and chorizo waffles?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
The chorizo could be finished up by using it to top this garlic pasta recipe. You can easily throw together a spinach and feta pesto to use up your leftover spinach and feta (great served with pasta or meat).