Sometimes a healthy savoury option is exactly what you need to start the day, and these savoury caprese salad waffles will do the trick!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the waffles
1 egg
1 cup flour, sifted
1 cup milk
¼ cup vegetable oil
½ tbsp sugar
2 tsp baking powder
¼ tsp salt
2 tsp basil pesto
For the tomatoes
1 tbsp oil
2 cups baby tomatoes
To serve
1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 tbsp basil pesto
2 tbsp olive oil
Sea salt and freshly ground black pepper

METHOD
For the waffles
1. Preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined.
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter on to the hot waffle iron and cook waffles in batches until golden brown and cooked through.
For the tomatoes
1. Heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3–5 minutes.
To serve
1. Top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Now that you’ve tried caprese salad waffles, have you heard of hash-brown waffles? They’re so tasty, and perfect for your breakfast spread!