SQUASH WAFFLES, SPINACH, CHORIZO AND POACHED EGGS

Peel the squash and remove the seeds.

Cut the squash into wedges. Place the wedges onto a baking tray season with salt and pepper, drizzle with olive oil.

Bake the squash in a preheated oven at 180°C for 25-30 minutes until fork tender.

Remove the squash from the oven and mash while still hot. Set aside to cool.

In a large bowl combine the mashed squash, cooled melted butter, eggs, flour, baking powder, milk, salt, and pepper. Mix to combine. Set aside to rest for 20 minutes.

Spray the waffle machine with neutral flavored oil or brush with butter.

 Add 1-2 spoonsful of the squash mixture into the waffle machine. (This may vary depending on the size of your waffle machine) Close the lid and cook for 4-5 minutes until crispy on the outside. Cooking times may vary depending on the waffle machine.

Transfer the cooked waffles to a lined baking tray and place into the oven at 80°C to keep warm.

Cook the chorizo:

Slice the chorizo. Heat a large frying pan to medium heat. Cook the chorizo for 4-5 minutes until golden brown.

To poach the eggs:

Bring a large pot of water to the boil. Add the vinegar into the pot. Crack the eggs into small ramekins. Using a spoon, swirl to the water to create a whirlpool. Pour two – three eggs into the water one at a time.

Cook for 2-3 minutes. Using slotted spoon remove the eggs from the pot, place onto a plate lined with kitchen paper to absorb the water.

Repeat until all the eggs have been cooked. It may be possible to cook 2-3 eggs at one time.

To wilt the spinach:

Microwave: Place the spinach into a microwave safe bowl with a knob of butter and cook for 15-20 seconds.  Strain off any excess liquid and season with salt and pepper.

Pan: Add a knob of butter into a frying pan, when the butter has melted add the spinach into the pan, stir until wilted. Remove from the pan and strain off any excess liquid. Season with salt and pepper.

To assemble:

Arrange the waffles on a plate, layer LeaderBrand spinach and chorizo in-between, add another waffle on top and crown the stack with two poached eggs. Season with salt and pepper

SQUASH

Our squash’s unique chestnut flavour and vibrant colour enhances any meal. Use it in delicious soups, pastas, and pies, or bake it into moist cakes and breads.

• wb_sunny Dec – Jun
• grass Gisborne & Chertsey
• check Source of Dietary fibre
• check Source of Folate. Potassium. Vitamin A & Vitamin E

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 300g/1 small LeaderBrand Squash
• 80g butter, melted 
• 2 eggs 
• 200g plain flour 
• 200ml milk
• 2 tsp baking powder  
• Salt  
• Pepper 

To serve

• 1 x 120g bag LeaderBrand Spinach
• 200g chorizo  
• 8 eggs  
• 1 tbsp vinegar
• 15g (knob) butter