• 300 g full-fat farm yogurt 

• 8 eggs

• 120 g flour

• 1 small bag of baking powder

• 50 g grated Parmesan cheese + a few extra Parmesan flakes

• A few stems of fresh chives

• Pinch of salt

• 2 avocados

• Freshly ground pepper

• Extra virgin olive oil

• 20 Tropaeolum majus leaves

• 12 Tropaeolum majus flower buds

Ingredients and requirements for 4 servings

Preparation

Preheat the waffle iron or grill pan.

Mix 4 eggs with the yogurt and finely chopped chives (keep some aside for garnishing).

Next you add the flour, baking powder, grated Parmesan, chives and the pinch of salt to the yogurt. Mix this with a dough hook of your food processor. You can also use a whisk. 

Divide the batter over your waffle iron. Bake the waffles in 3-4 minutes, until they are golden brown.

Meanwhile, fry 4 eggs, leaving the yolks whole. Peel the avocados and slice them.

Mix the Tropaeolum leaves with a bit of good quality olive oil.

Put the waffles on decorative plates and dress them up with the eggs, leaves, flower buds and avocado. Sprinkle the freshly ground pepper over it and garnish with chopped chives.