Gluten-free waffles with avocado and poached egg

Prepare waffles. Mix rice flour with baking powder and 10 grams of salt separately. In another bowl, beat 4 eggs with sugar. Add milk and vegetable oil, mix well. Gradually pour the wet ingredients into the dry ones, mixing until the batter is smooth. Refrigerate the batter for 5-10 minutes, then cook waffles in a waffle maker.

Prepare hollandaise sauce. Heat vinegar, add finely chopped shallot and black peppercorns, reduce by two-thirds, strain and cool. Add egg, egg yolks, salt and mix until smooth. Place the bowl with the sauce over a double boiler and whisk in melted butter in a thin stream until the sauce reaches a creamy consistency.

Prepare poached eggs in any convenient way.

Cut the avocado in half, remove the pit and scoop out the flesh. Cut the chili pepper in half, remove the seeds and chop it with parsley, adding oil and juice from a whole lemon. Combine the mixture with avocado, mashing it well into an elastic but not homogeneous puree with visible chunks. Place a waffle on a plate, top it with eggs and place two quenelles of avocado puree beside them. Drizzle the eggs with hollandaise sauce, garnish with chervil and drizzle with olive oil.