Original Recipe from Brian Ellis The Smith New York, NY
Yield: 6 servings (12 eggs 6 waffles)
Ingredients and Directions
- Potato Waffle
Peel and cube the potatoes and peel and coarsely chop the onion.
Place potatoes and onion in a food processor and pulse until coarsely grated, listen for the last chunk of potato to hit the blade, then pulse once more. Add eggs, flour, salt, pepper and baking powder to the food processor and pulse a few times until combined. Be careful not to overprocess or the mixture will become gluey.
Spray a Belgian Style waffle iron with nonstick cooking spray, then pour about 1/3 cup of the batter in each waffle section and cook until golden brown and the potato is cooked through, this will probably take the highest setting of your waffle iron, but you may want to do a test waffle first. Repeat with remaining batter. Hold the cooked waffles on a rack over a sheet pan in a 200-degree oven.
- 3 Idaho® Russet potatoes
- 1/2 small Spanish onion
- 3 whole eggs
- 1 cup flour
- Pinch of salt and black pepper
- 1 1/2 tsp. baking powder
- Creamed Spinach and Caramelized Onion Sauce
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.
To assemble, cut each waffle on the diagonal, and place a poached egg on top of each half waffle, and top with the sauce. Serve immediately.
- 3 cups heavy cream
- 3 cups spinach, blanched in salted hot water, squeezed of moisture, puréed
- 2/3 cup onions, caramelized
- 1/3 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 12 Poached Eggs for serving
- Poached Eggs
For perfect poached eggs at scale, use this easy method.
Set out as many small ramekins as you have eggs and set them on a sheet pan next to the sink.
Get a deep bowl perforated spoon or small sieve ready.
For each egg, crack into the bowl of the spoon or sieve over the sink to let any extra watery white drain away, as this will make for a prettier finished egg. Once the watery liquid has drained, place the egg gently into a ramekin. Repeat until all of your eggs are in ramekins.
Bring a large pan of water filled at least 2 ½ inches deep to a simmer and stir in a splash of white vinegar. Be sure the water is barely shimmering; a boil will break up the eggs.
Gently, two a time, tip the eggs into the simmering water, being sure to place them apart from each other by at least an inch to prevent sticking. Repeat until all of the eggs are in the water.
Simmer for 2 minutes then turn off the heat and move the pan off the burner and let the eggs rest in the pan for 8 minutes.
Remove the eggs from the water with a slotted spoon and drain on kitchen paper.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.