Beet Waffles with Maple Creme Fraiche and Sunny Side Up Eggs

4 large red beets, roasted

2 cups whole milk or milk alternative

2 cups flour

3 tsp baking powder

2 eggs

1 cup Colavita Extra Virgin Olive Oil

Pinch of salt

2 tbsp sugar

8 eggs, sunny side up - 1 per waffle

Garnish: fresh dill, fruit like fresh berries and pomegranate seeds

For the Maple Creme Fraiche:

8 oz creme fraiche

2 tbsp pure maple syrup

First roast the beets. Heat your oven to 425°F. Trim off the leaves and stems and wash the outside of the beets. Pierce them with a knife in a few places. Wrap them loosely in aluminum foil. Place them in the oven and roast for an 45minutes to an hour (depending on the size of the beets). When done, they should be easily pierced with a knife. Remove the beets from the oven and let cool, then peel.

Place the peeled and roasted beets in a blender with the milk and purée. Pour the beet and milk mixture into a large bowl. To the beet puree, add in the Colavita Olive Oil, the egg, the flour, sugar, baking powder and salt. Mix well, the batter will be very thick.

Pour batter into a hot waffle iron and press down lid. Repeat for the remaining batter.

To make the maple crème fraiche, place the crème fraiche in a small bowl. Add the maple syrup and whisk thoroughly.

Place a waffle on a plate. Top with a sunny side up egg, fresh dill and fruit. Serve alongside the maple crème fraiche.

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Beet Waffles with Maple Creme Fraiche and Sunny Side Up Eggs