Description

Crispy sweet potato waffles stacked with creamy avocado, fresh greens, cucumber slices, smoked salmon, and a perfectly fried egg—this nutrient-packed, colorful breakfast sandwich is equal parts indulgent and energizing.

Ingredients

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Sweet Potato Waffles:
1 cup grated raw sweet potato
2 eggs
1/4 cup almond flour (or all-purpose flour)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
Olive oil spray (for waffle iron)
Filling:
1 avocado, sliced
1/2 cucumber, thinly sliced
1 handful baby spinach or arugula
2 fried eggs
2 slices smoked salmon (optional for non-veg)
Salt and cracked black pepper
Pomegranate seeds, for garnish (optional)

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Instructions

Preheat your waffle iron and lightly grease with olive oil spray.
In a mixing bowl, combine grated sweet potato, eggs, almond flour, garlic powder, paprika, salt, and pepper. Mix well.
Scoop mixture into the hot waffle iron and cook for 4–5 minutes until crispy and golden brown. Repeat for second waffle.
While waffles cook, fry your eggs to desired doneness.
To assemble, place one waffle on a plate. Layer with spinach, smoked salmon (if using), avocado, cucumber slices, and the fried egg.
Top with second waffle, crack some fresh pepper on top, and garnish with pomegranate seeds for a burst of color and flavor.
Serve immediately while warm.

Notes

Use a non-stick waffle iron to ensure easy release of sweet potato waffles.
Smoked salmon can be omitted for a vegetarian version.
Pomegranate seeds add a delightful crunch and sweetness—highly recommended.
You can prepare waffles in advance and reheat them in a toaster or oven.

Nutrition

Serving Size: 1 sandwich
Calories: 380
Sugar: 3g
Sodium: 420mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 16g
Cholesterol: 190mg