Idaho Potato Waffle Benedict

Potato Waffle Benedict

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Brian Ellis The Smith New York, NY

IPC

Yield: 2 servings (4 eggs 4 waffles)

Ingredients

Potato Waffle Ingredients

  • 2 Idaho® Russet potatoes, coarsely grated
  • 2 tablespoons Spanish onion, coarsely grated
  • 2 whole eggs
  • ½ cup flour
  • Pinch of salt and black pepper
  • 2 teaspoons baking powder
  • 3 poached eggs for serving

Creamed Spinach and Caramelized Onion Sauce Ingredients

  • 2 cups heavy cream
  • 2 cups spinach, blanched in salted hot water, squeezed of moisture, puréed
  • 1/2 cup onions, caramelized
  • 1/4 cup Parmesan cheese, grated
  • Salt and black pepper, to taste

Directions

Potato Waffle Directions

  1. Place potatoes, onion, eggs, flour, salt, pepper and baking powder in a food processor and mix until combined.
  2. Spray a waffle iron with nonstick cooking spray, then pour the batter in and cook until golden brown. Repeat with remaining batter.
  3. To assemble, place 3 poached eggs on top of the waffles. Liberally drizzle the sauce over the eggs. Serve immediately.

Creamed Spinach and Caramelized Onion Sauce Directions:

  1. Reduce cream by half in a large frying pan over medium heat, then add remaining ingredients, stirring until well incorporated. Keep warm until ready to serve.

Recipes

Elevated Recipes

Global Recipes

Egg Salad Recipes

Upscale Deviled Eggs

Egg Bowls

EggPops

School Recipes

Commodity Board Recipes

The Culinary Institute of America Recipes

Breakfast Sandwiches

Entrees

Sandwiches

Salads and Sides



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

Mediterranean Cobb Salad with Nutritionist Kathleen Zelman

FEATURED SCHOOL RECIPE

POWER PACK OPTION

Power Pack

OUR RECIPE OF THE MONTH

Egg Stew With Whole Fish

Egg Stew With Whole Fish (Nigeria)

You are now leaving an American Egg Board-funded site.
Click here to continuehttp://www.google.com.