Pão de Queijo Waffle with Egg, Avocado and Chili Honey
Cheese-bread batter pressed in a waffle iron until crisp outside and stretchy inside, topped with a runny fried egg, avocado and sweet-hot chili honey: a café brunch hit.
Method
In a bowl, mix the tapioca starch, salt, Parmigiano and mozzarella. Add the beaten egg, milk and oil and stir with a spatula into a thick, sticky, stretchy batter. Leave it for 10 minutes so the starch absorbs the liquid. If it is too stiff to spread, add 1 tbsp more milk.
Add in this stepTapioca starch (polvilho doce) 100 gSalt 2 pinchParmigiano Reggiano, grated 30 gMozzarella, grated 60 gBeaten egg for the batter (1 egg is about 50 g) 50 gMilk 70 mlNeutral oil 20 ml
In a small bowl, stir the honey and red pepper flakes together for the chili honey. Halve, pit and peel the avocado, slice it 5 mm thick and squeeze lime juice over it so it stays green.
Add in this stepHoney 4 tspRed pepper flakes ½ tspRipe avocado 1Lime ½
Preheat the waffle iron and brush it lightly with oil. Divide the batter into 2 portion(s), one per waffle. Spread one portion in the center, leaving a 1 cm border, and close the lid. Cook each waffle for and do not open it for the first 3 minutes. It is done when it has almost stopped steaming and is deep golden. Move it to a wire rack (on a plate it turns soggy).
Add in this stepOil for the waffle iron 1 tsp
While the waffles cook, heat the oil in a 24 cm frying pan over medium heat, crack in the eggs and fry for , until the whites are set with crisp brown edges and the yolks still wobble.
Add in this stepOil for frying the eggs 1½ tspEggs for frying 2
medium heatPlace a waffle on each plate, fan the avocado on top and add a fried egg. Zigzag the chili honey over it, sprinkle with flaky salt and serve right away. Break the yolk and let it run into the waffle.
Add in this stepFlaky salt 2 pinch
Cook's tip
The mozzarella gives the waffle its stretchy cheese pull. If the waffle sticks to the iron, it needs another minute. A shortcut: press 4 or 5 frozen pão de queijo balls straight in the waffle iron for the same result.
Cooking it at camp
Make the batter at home and carry it in a sealed container in the cooler. With a stovetop waffle iron, cook it over medium-low heat for about 3 minutes per side. Without one, spread the batter 1 cm thick in an oiled cast-iron pan, press it with another pot and cook 3 to 4 minutes per side for a crisp cheese-bread pancake.