• Preheat the oven to 210°C/410°F.
• For the waffle batter, pour the milk into a jug/pitcher and add the vinegar; it will curdle slightly, but that’s fine. Combine the flour, baking powder, sugar and salt in a large mixing bowl (no need to sift the flour). Pour the milk and vinegar mixture into the flour, add the egg and whisk together. Once combined, whisk in the melted butter, a few lumps is okay. You want a thick consistency, so add more flour or milk as needed. Leave to rest for 15 minutes to let the baking powder aerate the batter.
• Arrange the sausages, mushrooms and tomatoes on a baking sheet. Drizzle with a little olive oil and season. Cook in the preheated oven for a total of 20 minutes. After the first 10 minutes of the cooking time, add the bacon then after 15 minutes, add the asparagus. Remove the sheet from the oven and cover in foil to keep everything warm.
• Meanwhile, warm the baked beans in a saucepan, transfer to a serving bowl or pan (as pictured) and dust with smoked paprika. Fry the eggs in a frying pan/skillet with a little oil on a high heat so they crisp around the edges. Remove from the pan and drain on paper towels.
• Preheat your waffle maker following the manufacturer’s instructions. Lightly oil the plates using a brush and when ready to use, ladle in just enough batter to cover the plates; close the lid, turn it over and leave to cook to the set time (usually about 6–8 minutes). Keep the waffles on a plate, cover with kitchen foil and keep warm. Continue until all the batter is used up.

Assembly

• Arrange all the cooked items in distinct groups on the clean sheetpan. Add the avocado slices and a small bowl of maple syrup. Place the hot waffles on the sheet last and serve immediately with freshly brewed coffee and orange juice or even a few bubbles if it’s gone noon...