FAST ED'S KITCHEN

Top your table with beaut brunch, succulent lamb stew, cheesy pasta and pumpkin pie

- ED HALMAGYI

ED HALMAGYI

Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks.

SWEET POTATO AND CHEESE GLUTEN-FREE WAFFLES WITH POACHED EGGS AND MINT PEAS

Whip up your batter, cook up waffles in your iron, load 'em up with spinach, eggs and tangy minted peas, then plate your café-worthy creations. Yum! 

Preparation time 10 mins

Cooking time 20 mins

Serves 4

STEP 1 Coarsely grate sweet potato, then squeeze e well with hands to remove excess water. Put in a bowl and mix with shallots and dill. Combine rice flour and arrowroot in another bowl. Whisk 4 of the eggs, garlic and zest in a third bowl. Toss flours with sweet potato, then stir in egg mixture. Season. Stir in cheese.

STEP 2 Spray a waffle iron generously with cooking oil, then add 1/4 cup batter and cook for 2-3 minutes, until golden and crisp. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter to make 8 waffles.

STEP 3 Bring water to a gentle simmer (fine bubbles only) in a wide non-stick frying pan, at least 6cm deep. Add fine salt. Crack remaining eggs, one at a time, into a cup, then lower into water very, very gently; do not stir. Cook very gently for 6 minutes, until soft-poached, or for 9 minutes for firm. Remove with a slotted spoon and put on a plate.

STEP 4 Meanwhile, steam or microwave peas until just tender, then mix with mint, sugar, marmalade and juice, and crush with a fork. Top waffles with minted pea mixture, baby spinach and poached eggs; season. Serve waffles with ajvar or tomato relish.