Gone brunchin’


Get your brunch on with these recipes – perfect for a family breakfast or a bottomless brunch with friends.

Sweet potato waffles with eggs and avocado

Recipe courtesy of Australian Eggs | australianeggs.org.au

brunch plate with sweet potato waffles with eggs and avocado

Serves: 4

Prep: 25 mins

Cook: 10 mins

  • 1 and a 1/2 cups firmly packed grated sweet potato
  • 1 cup milk
  • 1 and a 1/2 cups wholemeal self-raising flour
  • 2 eggs, separated
  • 50g fetta, crumbled
  • 2 tsp extra virgin olive oil
  • 4 extra eggs
  • 1 cup baby spinach leaves
  • 1 avocado
  • 1/4 cup toasted pepitas

Harissa yoghurt

  • 1/2 cup Greek yoghurt
  • 1 Tbsp lemon juice
  • 2 tsp harissa paste

Place sweet potato and 1/2 cup of milk in a large microwave safe bowl. Cover tightly with plastic wrap and microwave on high for 6 minutes, or until soft. Roughly mash with a fork. Whisk in remaining milk and egg yolks.

Place flour into a large bowl. Stir in sweet potato mixture to a make a thick batter. Add the fetta and season to taste.

Whisk egg whites in a large clean bowl to soft peaks. Fold into batter.

Working in batches, pour about 2/3 cups of batter (depending on size of waffle maker) onto a pre-heated non-stick round waffle maker. Cook until golden brown until waffle iron stops steaming, about 5 minutes.

Meanwhile, heat the olive oil in a large non-stick frying pan over medium high. Crack eggs one at a time into hot pan. Cook for 2-3 minutes, until whites set and are crispy around the edges, but yolk is still runny.

To make harissa yoghurt, stir yoghurt and lemon juice together and season to taste. Swirl in the harissa.

Top waffles with spinach leaves, sliced avocado and fried eggs. Dollop over the harissa yoghurt and sprinkle with pepitas.

More recipes:

Surf rider fig and honey toast

brunch bowl with fig and honey toast

Serves: 4

Recipe by author of Wild Adventure Cookbook, Sarah Glover.

  • 1 loaf crusty bread
  • Extra virgin olive oil
  • 3 Tbsp sesame seeds (preferably a mix of black and white)
  • 3 Tbsp pepitas and sunflower seeds
  • 1/2 cup honey
  • 250g fresh ricotta
  • 3 Tbsp fig jam
  • 6 fresh figs, sliced

Heat a Traeger Ranger portable pellet grill to 160°C as per the instructions.

Cut the bread into thick slices and drizzle over a little extra virgin olive oil. Place on the grill and let it toast and get some smoked goodness into it. Remove and set aside.

Meanwhile, put the seeds in a bowl, drizzle the honey over the top and mix them all together.

Scoop the ricotta onto a plate and arrange the jam and figs on and around it. Drizzle the honey seeds over the top and serve with the hot toast.