Hash brown breakfast waffle cone with Parmesan scrambled eggs, guacamole and bacon

Combine hash browns, a beaten egg, flour, salt, pepper, red pepper flake and shredded Monterey Jack; mix really well.

Spray the waffle cone maker and spread the mix to the edges of the circle with good coverage; it stays where it is put. About a third of the mix makes one cone.

Shut the lid and cook to golden brown but not too crispy, or it will not form around the cone; turn it partway for even colour.

Wearing gloves, ease the hot round off, lay a slice of Monterey Jack on as glue and shape it around the cone form; let it set and crisp.

Scoop out an avocado and mash it super smooth with salt, pepper, red pepper flake, a little olive oil and a splash of milk.

Cook finely chopped bacon until crispy; remove it, kill the heat and let the pan cool.

Melt a little butter into the bacon grease over low heat; add the eggs with salt, pepper and red pepper flake and plenty of shredded Parmesan.

Stir to soft curds and pull just as set, giving another 30 to 40 seconds if needed.

Stand the cone, fill with the Parmesan eggs, pipe the guacamole on top from a piping bag and scatter the bacon bits like sprinkles.