Pop 100g (3.5 oz) of Mini Eggs in the food processor and blitz to a dry, gravelly crumb, then add to the bowl. Briefly and gently whisk in. The batter should be thick enough that the Mini Egg pieces remain suspended in it.
Ladle the batter in your waffle maker or waffle iron. The recipe makes 8 waffles. In my waffle maker, they took 3-4 minutes to reach a golden colour with a crisp outer and fluffy inner.
Stack the waffles onto plates.
Top with squirty cream.
Drizzle with toffee and chocolate sauce.
Scatter on some of the remaining Mini Eggs.
Video
Notes
If you have any leftover waffles have a think about when you want to use them up as they only keep for a day or two in the fridge, but you can freeze them to keep them for longer!Leave your extra waffles to cool on a wire rack before transferring them into an airtight container and putting this into the fridge, or see the full FAQ for advice on how best to freeze them.