Potato Waffle Benedict

Idaho 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

Yield: 2 servings (4 eggs 4 waffles)

Ingredients

Potato Waffle Ingredients

Creamed Spinach and Caramelized Onion Sauce Ingredients

Directions

Potato Waffle Directions

Place potatoes, onion, eggs, flour, salt, pepper and baking powder in a food processor and mix until combined.
Spray a waffle iron with nonstick cooking spray, then pour the batter in and cook until golden brown. Repeat with remaining batter.
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:

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.