Make the waffle batter and then mix in the grated carrots, green onions, and cheese (optional) then set aside.

Add enough oil to coat your cast iron skillet and heat to medium. Add the sausage to the pan and fry until nicely browned and cooked throughout. Reserve the sausage in a bowl. Drain any excess oil.

Add the minced onions to the pan and sauté for 2-3 mins. Add in the minced garlic and cook for another 3-4 mins until the onions are nicely softened. Add the mushrooms and red pepper and cook for another 3-4 mins until softened. Salt and pepper to taste (remember not to add too much as the sausage is salty itself).

Add the chopped kale to the vegetable mixture, cook just briefly until the kale is softened. Then add the cooked sausage back into the pan and mix all the cooked ingredients.

Set your oven to 180 F and put the skillet in the oven to keep warm (make sure your skillet is oven safe, if not use an oven safe dish). Note: The oven will also be used to keep the waffles warm while the eggs poach.

Heat your waffle iron (to your usual setting, mine is typically set to medium). When hot, oil well, add the batter and cook until done. Note: If the waffles are done before you’ve finished poaching the eggs, put the waffles on an oven safe plate and keep it in the oven until you are ready to serve.

While the waffle batter is cooking, bring a medium covered pot to a rapid simmer and add in a splash (about 1 Tbs) of vinegar. The vinegar will help the egg whites set (coagulate). Reduce the heat and keep the water at a slight simmer (so the yolk won’t break in the rolling boil).

One egg at a time, crack an egg into a ramekin or small dish. Gently swirl the water and carefully add the egg into the centre (this will help the egg whites wrap around the yolk to form a nice little ball). If you are careful you can do more than one egg at a time. Turn off the heat and cover the pot. Check the eggs after 3-4 mins with a slotted spoon until the desired firmness is reached. When it’s done, gently place on a paper towel lined plate to drain the water.

To plate, add the waffle on the bottom, then the sausage mixture, and top it off with the poached egg. Crack some salt and pepper onto the egg. Garnish with chives and drizzle maple syrup overtop.

Enjoy!