Potato Waffles with Poached Eggs, Herbed Tomatoes and Hollandaise
Potato Waffles with Poached Eggs, Herbed Tomatoes and Hollandaise
This is the perfect brunch to cook when you have leftover mashed potato for a fulfilling meal to last you into the afternoon. These waffles are an ideal replacement for bread, especially if you are gluten intolerant.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 5 cups cooked starchy potato
- 1 tbsp chopped fresh dill
- 1 tbsp chopped chives
- 2 tbsp cream cheese
- Salt & pepper
- 1 tbsp olive oil
- 8 Roma tomatoes, halved
- ½ cup shredded basil
- ½ cup chopped parsley
- 2 tbsp white vinegar
- 8 free-range eggs
- 3 egg yolks
- 2 tbsp filtered tap water
- 2 tbsp lemon juice
- 175g unsalted butter
Method
- Place potato, dill, chives, cream cheese, salt and pepper into a bowl and combine well.
- Heat waffle machine according to directions. Press in the potato mixture and cook the waffles to golden. Repeat and keep warm.
- While the waffles are cooking, add olive oil to a non-stick pan and bring to a medium heat.
- Place the tomatoes skin side down and sprinkle with the basil and parsley. Cook for 4-5 mins. Remove and keep warm.
- In a bowl, add egg yolks, water and lemon juice and combine well.
- In a small saucepan, heat the butter, remove from heat just before the butter begins to froth.
- Slowly add this to the egg yolk mixture, continuously whisking as the mixture thickens. Season with salt and set aside the Hollandaise.
- Bring a large pot of water to a simmer and add the vinegar.
- Stir the water into a swirl and crack eggs in, cooking 4 at a time. Cook for 4 mins until the egg’s white becomes fi rm with the yolk still runny.
- Using 4 warm plates, add 2 waffles to each and top with 2 poached eggs. Divide herb tomatoes between plates and serve with warm Hollandaise sauce.
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