Avocado And Chicken Waffle Toast
Seasoned Avocado Filling:
- flesh of 2 ripe avocados
- juice of one lemon
- 3 cloves grated garlic
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon active dry yeast
- 2 tablespoons warm milk
- 2 egg yolks
- 1 1/3 cups warm milk
- ½ cup butter melted
- ½ cup white sugar
- ¾ teaspoons salt
- 2 teaspoons vanilla extract
- 2 cups MAYA All-Purpose Flour
- 2 egg whites
- Prepared grilled chicken slices as needed
- Prepared grilled cherry tomatoes as needed
- Thinly sliced red onions as needed
- Chili pepper flakes
Prepare Avocado spread:
Lightly mash avocado in a small bowl then add the rest of the ingredients.
Mix together until well blended.
Cover bowl with cling wrap.
Chill then set aside for later use.
In a small bowl, dissolve yeast in 2 tablespoons warm milk. Set aside.
In a bowl, whisk together the egg yolks, ¼ cup warm milk and melted butter.
Add the yeast mixture, sugar, salt and vanilla and stir.
Add the remaining milk alternately with the flour, ending with the flour.
In a separate bowl, beat the eggs until soft peaks form.
Fold this into the batter.
Cover the bowl with cling wrap and let the batter rise until doubled in volume, for about 1 hour.
Brush with oil and pour ½ cup of batter mixture into the preheated waffle make/machine.
Cook until golden brown and crisps. Set aside and toast the waffles before assembling.
Lay one piece of toasted waffle on serving dish then spread on top the prepared avocado filling.
Arrange slices of grilled chicken, tomatoes and onions on top then sprinkle chili flakes before serving.
YIELD: 6-8 servings