Huevos Rancheros Waffles

Golden cornmeal waffles are the perfect partner for full-of-flavor Mexican-style eggs!

SALSA4 large tomatoes, halved

2 avocados, halved, pitted and peeled

Juice of 2 limes

2 Tbs. finely chopped fresh cilantro

1/2 tsp. hot paprika, plus additional

Sea salt and freshly ground pepper, to taste

WAFFLES 1 1/3 cups self-rising flour, sifted

1 cup stone ground yellow cornmeal

1 Tbs. sugar

1 tsp. baking soda

1 1/2 cups milk

3 eggs, separated

5 Tbs. butter, melted, plus additional

EGGS 1 Tbs. oil

8 eggs

1 cup grated Cheddar cheese

Sour cream

l Salsa: Remove seeds from halved tomatoes using teaspoon and discard. Cut tomatoes and avocado into small pieces and mix with lime juice. Add cilantro; sprinkle with paprika and stir in. Season with salt and pepper; refrigerate.

l Waffles: Preheat oven to 200°F. In large bowl, whisk together flour, cornmeal, sugar, baking soda, milk, egg yolks and 5 Tbs. butter until smooth. Season with salt and pepper. In separate bowl, whisk egg whites until stiff; gently fold into batter, one-third at a time. l Preheat waffle iron; grease with a little butter. For each waffle, ladle some batter onto waffle iron; cook 2-3 minutes until golden brown. Transfer to baking sheet and keep warm in oven while cooking remaining batter in same way.

l Eggs: Heat oil in skillet; fry eggs, in batches, 2-3 minutes until whites are cooked, but yolks are still runny. Place waffles on plates; top with salsa, then eggs and sprinkle with cheese. Top with spoonful of sour cream and pinch of paprika.

Servings: 4. Cals.: 1,028. Protein: 37 g. Fat: 64 g. (25 g. saturated). Trans fat: 1 g. Chol.: 597 mg. Carbs.: 82 g. Sodium: 1,395 mg. Fiber: 12 g. Sugar: 14 g. Kitchen time: 50 minutes. Total time: 50 minutes.