If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Breakfast Waffle Cone
...in your mind.
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Breakfast Waffle Cone
Why must a waffle cone be filled with ice cream? It doesn't - and this one's not just filled with soft scrambled Parmesan eggs, but the cone is made from hash browns. And it's effing great.
1 cup fresh hash browns (if frozen, defrosted and squeezed of any moisture)
1 egg
1 tablespoon flour
Kosher salt & coarse ground black pepper
2 tablespoons shredded Monterey cheese, plus 1 flat slice 1/8" thick and about 1/2" x 1"
1/4 teaspoon red pepper flakes
Eggs
1 avocado
Olive oil
Kosher salt & coarse ground black pepper
2 slices bacon, diced
3 eggs, beaten
1/4 cup shredded Parmesan cheese
Crushed red pepper flakes
1 avocado
Olive oil
Milk
Directions
Hash Brown Cone
Heat waffle cone maker to high
Put all ingredients in a large bowl and mix well to combine
Lightly grease maker with non-stick spray, then add enough hash brown mix in a thin layer to cover - close lid and cook until golden brown and just beginning to get crispy. Shape around the mold, or shape by hand - using the flat slice of cheese when you overlap so it melts and acts like glue. Put in a 300 degree oven to stay warm and get a little crispy
Eggs
Mash avocado with salt, pepper and a splash of olive oil and milk - get it creamy & smooth, set aside
Heat a non-stick pan, add bacon and cook until crispy - remove but leave in the grease
Add the eggs, Parmesan cheese, 1/4 teaspoon red pepper flakes and salt & pepper to taste - cook to your desired doneness
Build (this should be obvious) fill the cone with the eggs, top with the guac and sprinkle with bacon
