Savory Gluten-Free Waffles with Creamy Mushroom Root Hash and Sunny-Side Egg

For the Gluten-Free Waffles

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1 tbsp olive oil or avocado oil
• 3/4 cup unsweetened almond milk (or other non-dairy milk)
• 1 tsp apple cider vinegar
• Optional: 2 tbsp chopped chives or parsley for added flavor

For the Creamy Mushroom Root Hash

• 1 tbsp olive oil
• 1/2 cup diced turnip
• 1/2 cup diced parsnip or rutabaga
• 1/2 cup diced mushrooms (cremini, oyster, or shiitake)
• 1 clove garlic, minced
• 1/2 small shallot, minced
• 1/2 tsp thyme (fresh or dried)
• Salt and pepper to taste

For the Dairy-Free Cream Sauce

• 1/2 cup full-fat canned coconut milk or unsweetened oat cream
• 1 tbsp gluten-free flour or arrowroot starch
• 1 tsp nutritional yeast (optional for depth)
• Salt to taste

Topping

• 2 eggs (for sunny-side up)
• Chopped fresh chives, for garnish
• Olive oil, for frying