Once marinaded, preheat oven to 190°C/ 375°F. Transfer chicken to a baking tray or dish and bake for 20-25 mins, until cooked through. Once cooked, leave too cool before shredding using two forks into fine pieces.

For the waffles, add all waffle ingredients to a blender or food processor and blitz until smooth. Preheat your waffle maker and spray with a few sprays of non-stick cooking spray. Add roughly 1/4 of waffle mixture to waffle griddle. Close lid on waffle maker and cook for 4-5 mins until golden brown and crispy. Repeat this three times more until all waffle mixture is used.

To poach your eggs, bring a medium saucepan of water to boil, add a tbsp of any type of malt vinegar. We’ll poach two eggs at a time, so crack two eggs into a small bowl. Then, once water is lightly simmering, use a spatula create a whirlpool in the boiling water, then carefully pour eggs from bowl into the centre of saucepan. The eggs will immediately begin to cook and should form into a solid shape. Cook for 90 seconds for a runny yolk, then remove using a slotted spoon. Drain off excess water before serving. Repeat this process for remaining eggs.

To serve, place your waffle on a plate, followed by your shredded chicken, your poached egg on top and avocado on the side. Garnish with red onion slices, coriander and hot sauce. Tuck in and enjoy!