Preheat a Belgian waffle iron.

Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Cover and cook for 7 minutes or until noodles are wilted and cooked through, uncovering to toss every couple of minutes.

While potato noodles cook, mash the avocado in a medium bowl and add lemon juice and season with salt and pepper. Stir to combine and set aside.

Once the noodles are cooked, add to a medium bowl with the egg and chives and toss to combine. Spray the waffle iron with cooking spray and pack in the potato noodles. Cook to the waffle iron’s settings and then remove carefully using a fork and tongs.

While the waffles cook, heat a medium skillet over medium-high heat. If you want to fry your eggs in oil, add in a drizzle of olive oil. If not, just crack two eggs into the skillet and cook until egg whites set, about 5 minutes.

Divide waffles onto two plates. Top each with avocado mash and fried egg.