Breakfast waffles

Preheat oven to 180°C. Sauté the onion, garlic and ham in extra virgin olive oil in a large frying pan set over a moderate heat for 5 minutes, until the onion is golden and the ham has become crisp. Drain on kitchen paper.

Sift the flours, curry powder, baking powder and sugar into a large bowl, then make a well in the centre. Whisk the buttermilk, three eggs and melted butter, until smooth, then fold into the flour. Mix in the tomatoes and chives.

Cook the batter as eight waffles in a preheated waffle iron. Arrange on an oven tray, then top each with two slices of chives and bake for 2 minutes, until the cheese is melted. Fry the remaining eggs sunny-side up.

Stack two waffles on each plate and top with a spoon of aioli, a fried egg and broccoli sprout salad.