Waffles with Baked Beans, Chorizo and Eggs

For the waffles with baked beans, chorizo and eggs, first separate the eggs. Cream the butter and the salt. Add the egg yolks and beat until fluffy. Mix the flour and baking powder and gradually stir into the batter, alternating with the milk.

Add the mineral water. Allow to swell for about 30 minutes. Beat the egg whites until stiff and fold in. Bake waffles in portions in a preheated and buttered waffle iron and keep warm in the oven at 60 °C convection oven.

Cut the chorizo into slices. Peel and chop the shallots. Sauté both in a saucepan in a little oil. Peel and press the garlic. Sauté briefly, then add tomatoes, beans and soup and bring to a boil. Season with salt and pepper.

Heat a pot with salted water. Pour in the vinegar. Crack the eggs one at a time and slide them into the boiling broth, then remove from the heat and poach the eggs until waxy soft, 4-5 minutes. Wash the basil and mint and chop the leaves to taste.

Arrange two waffles each with baked beans, chorizo and eggs on plates, season with pepper to taste and serve.

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