Cumin scramble and courgette waffles
- 4 organic eggs
- 1/4 teaspoon ground cumin
- Sea salt and black pepper
- 1 tablespoon butter
- 1 small-medium courgette (approx 150g) shredded or grated
- 25g coconut flour
- 3-4 sprigs fresh thyme, leaves picked
- 2 organic eggs
- 1 teaspoon butter for greasing the waffle maker
Extra virgin olive oil to drizzle at the end
Preheat a waffle maker.
To make the waffles, put the courgette in a large bowl then add the coconut flour, most of the thyme leaves (reserve a few to garnish) and the edges and season with salt and pepper. Mix to make a thick dough-like batter. Use the butter to grease both the base and the top of the waffle maker. Spoon the batter into the waffle maker, pressing it in evenly, and cook according to the manufacturer’s instructions – this usually takes about 8-10 minutes but check after 5 minutes if you are not sure.
Meanwhile whisk the eggs with the cumin and a pinch of black pepper and sea salt. Melt the butter in a saucepan over a low hear, add the eggs and cook gently stirring regularly until cooked to your liking.
Once the waffles are done, put one on each plate. Top with the scrambled eggs and add more seasoning if you wish. Finally drizzle with extra virgin olive oil and add a sprinkling of thyme leaves.