Method

Microwave a medium baking potato for 6 minutes, then scoop out the flesh and mash in a large bowl.
Add 1 egg and a pinch each of salt and rosemary to the potato, then mix well.
Preheat a waffle iron according to the manufacturer’s instructions and grease with a little coconut oil.
Scoop the waffle mixture onto the iron and cook for 5-6 minutes or until the waffles are golden and crisp. Meanwhile, bring a medium saucepan of water to the boil and add a drop of white wine vinegar and pinch of salt to the water, which should foam/bubble.
Crack in your egg and turn the heat down so the water is simmering, then cook for exactly 4 minutes.
Once ready, serve the potato waffle with half an avocado and your poached egg, then tuck in!