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Up your brunch game with these crispy on the outside, fluffy in the middle savoury waffles! They are filled with spicy, smokey chorizo, creamy feta and fresh 26 Seasons coriander microgreens, and I like to serve these waffles with a fried egg for a complete meal. I also think some sort of sauce or dip on the side is always a good addition to bring everything together, and a few good options here are a side of hollandaise (mine was store brought), sour cream and salsa or even a generous spoonful of guacamole. It really is the perfect weekend bite! 

 

Microgreens are considered a ‘superfood’ which means they are packed with nutrients and have bold flavours in every single tiny leaf. I was excited to learn more about 26 Seasons, especially their farming methods as I have been a microgreen fan for years now, and have often grown them myself at home. Their microgreens are sustainably grown from seed in indoor vertical ‘farms’, where sunlight is swapped for LED lights and there is no soil insight. Compared with traditional farming, their planting methods use no chemical pesticides, less water (95% of which is recycled which I think is super cool!) and only a measured amount of fertiliser.  Their two urban locations, both in Auckland and Wellington, drastically reduce food miles and the farm footprints are considerably less than traditional outdoor farms. I had the chance to visit 26 Season’s Wellington underground location which is in the former Sandwiches nightclub on Majoribanks Street, where we were treated to a 5-course degustation dinner for WOAP. It was such a fun and delicious way to learn more about the brand as well as being inspired to use microgreens in creative ways. I like how 26 Seasons has challenged the way we think about where and how our food is produced, with the planet in mind, it is something we need more for the future. 

 
Makes: 5-6 large waffles (depending on the size of your waffle iron)

FOR THE WAFFLES 
2 free-range eggs, separated

2 cups flour

2 teaspoons baking powder

2 cups of milk

1 tablespoon of melted butter
5 chorizo 
20g feta 
3 cups grated Colby cheese 

26 Seasons coriander microgreens

Cooking spray

 

TO SERVE 

26 Seasons coriander microgreens
Eggs - cooked to your liking 
Sauce - either hollandaise, sour cream and salsa or guacamole 

METHOD 
Preheat your waffle iron. To get fluffy waffles, beat the egg whites until you have soft peaks, and set them aside. The aerated egg whites are what gives the batter its fluffiness. Then in a large bowl, combine the flour and baking powder together and season with salt and black pepper, then make a well in the centre. Add the milk, egg yolks and melted butter - I like to mix these wet ingredients together while in the centre, and then incorporate the dry ingredients from around the sides, being careful not to over mix or your waffles will be tough. Carefully fold through the egg whites so you don’t lose any of the air from them. Set the batter aside for now while you prepare the filling. For the fillings, I add the toppings to each batch rather than fold through the batter, so that each portion had equal amounts of chorizo, feta and microgreens. Slice the chorizo into 1cm rounds, and crumble the feta - I like it to be a little chunky so that got get a good bite of feta in the waffle. Cut off a generous amount of the microgreens with scissors and set these and the other fillings aside. 

To cook the waffles, spray the waffle iron well with cooking spray top and bottom. Add a little grated cheese to the bottom of the waffle iron, then 1 metric cup of the waffle batter. Top with around 8 slices of chorizo, some crumbled feta, scatter over some coriander microgreens and then a little more grated cheese on top. NOTE: the fillings do not need to be covered in the batter as it all gets pressed together anyway when the waffle cooks. Cook for around 2 minutes or until golden and crispy. Remove, and keep warm while you prepare the remaining waffles. 

Serve with eggs of your choice, some extra 26 Seasons coriander microgreens on the side, and your choice of sauce or dip. Enjoy!