Crispy Potato Waffle topped with Egg Salad

1. Poke a few holes in the potato and microwave it for 4 minutes to soften it.
2. Grease a small waffle maker with cooking spray, then place in the potato. Close the waffle maker, squishing down the potato, and allow it to cook for about 10 minutes, or until deep golden brown. Spray with more cooking spray, then sprinkle on a layer of sharp cheddar. Close the waffle maker and cook until the cheese is crispy.
3. Meanwhile, boil water in a small pot over high heat. Add in the eggs and cook for 12 minutes. Carefully peel the eggs then add them into a small bowl. Add in the mayonnaise, mustard, plus salt & pepper to taste. Mix well, breaking up the eggs and creating egg salad.
4. Top the cooked potato waffle with the egg salad, then garnish with chives. Serve and enjoy immediately!