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[Recipe] Egg waffle with cream cheese and fresh tomato served with sweet potato toast.

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.



  • Quality Protein
    • 2 eggs
  • Vegetables/Fruit
    • 1 tomato
    • 1 chopped spring onion
  • Smart Carbs
    • Half a sweet potato cut into slices
  • Healthy Fats
    • 3 tsp cream cheese
  • Herbs, spices and extras
    • Salt
    • Pepper
    • Pinch baking powder
    • 1/2 tsp tapioca flour/ cornflour
    • Pinch mustard powder
    • Pinch garlic powder

Find your Sleekgeek Asijiki Brands spices over here


  • Whisk
  • Chopping board
  • Sharp knife
  • teaspoon
  • Small waffle iron


  • Wash and slice the sweet potato and cut 2 or 3 slices of about 7mm thickness.
  • Heat the waffle iron and spray with spray and cook or wipe over with coconut oil (watch out for extra fat.)
  • Place the sweet potato slices in the iron while you prep the eggs and other ingredients.
  • Beat the two eggs well.
  • Chop the tomato into small pieces.
  • Slice the spring onion finely and add to the egg mixture along with a pinch of baking powder, mustard powder and a pinch of garlic powder.
  • Add the half tsp tapioca flour/cornflour and whisk the egg mixture again.
  • Remove the cooked potato slices from the waffle iron and set aside.
  • Add the beaten egg mixture to the very hot waffle iron.
  • Close the waffle iron and cook for a few minutes until it looks firm, crisp on edges and comes away from the iron easily.


  • Turn egg waffle out onto your serving dish.
  • Top with your chopped fresh tomato.
  • Dollop 3 level tsp cream cheese on top.
  • Season to taste.
  • Serve with the sweet potato toast.


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