What's more delicious than waffles for breakfast? How about a savory waffle with eggs and a savory, veggie-based "syrup"? This delicious recipe uses mostly veggies to get that delicious morning waffle ready to go. No sticky syrup here! We're going use organic, sugar-free salsa for the drizzle. 

Phase 3, Cleanse Days 8-10 | Serves 2
Prep time: 25 minutes | Total time: 45 minutes

Ingredients

1 large sweet potato, grated and packed in paper towels to absorb moisture (about 2 packed cups)
1/4 cup chopped fresh chives
1/2 teaspoon sea salt
Dash of freshly ground black pepper
3 large eggs
1 teaspoon grapeseed oil
1/2 cup of your favorite salsa, pureed in a blender
1 1/2 cups tomato slices

Directions

1. Preheat a waffle iron on high.
   
   
2. In a medium bowl, combine the sweet potato, chives, salt, and pepper and toss to combine. In a small bowl, beat one egg, then add it to the sweet potato mixture, stirring until it is fully incorporated. Coat or spray the waffle iron with the grapeseed oil. Spread half the sweet potato mixture evenly over the waffle iron plate. Close and cook until the waffle iron says it's done.
   
   
3. Meanwhile, poach the remaining 2 eggs.
   
   
4. Using a spatula, carefully remove the waffle from the waffle iron and put it on a plate. Repeat with the remaining sweet potato mixture.
   
   
5. Top each waffle with a poached egg. Drizzle the pureed salsa "syrup" over the eggs. Serve with the tomato slices on the side.