Potato Waffle with Scrambled Eggs
Breakfasts • European
Description
Recipe by Sarah Johnson, chef at a local diner. The potato waffle can serve as both a side dish and a snack, replacing traditional toast or, in this case, potato pancakes. You can top it with whatever you like; in this instance, it's a breakfast option with eggs and avocado.
Ingredients
- Potato 5 oz
- Milk 0 fl oz
- Butter 0 oz
- Chicken Egg 4 pieces
- Wheat Flour 0 oz
- Vegetable Oil 0 fl oz
- 33% Cream 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the waffle. Peel the potatoes and boil them until tender. Drain the water, transfer the potatoes to a colander, and shake to dry them thoroughly and release the steam.
Step 2
Transfer the potatoes to a bowl, add milk and butter, blend until smooth, crack in 1 raw egg, add flour, season with salt, and mix until well combined.
Step 3
Place the prepared potato dough in the waffle maker and cook for 5 minutes.
Step 4
Prepare the scrambled eggs. Crack the eggs into a bowl, add cream and salt, and whisk until smooth.
Step 5
Pour a little vegetable oil into a hot skillet. Add the eggs to the skillet and immediately remove from heat, stirring continuously until a creamy egg mixture forms.
Step 6
Place the scrambled eggs on the potato waffle and add your preferred toppings – the chef recommends slices of lightly salted salmon or roast beef, as well as avocado slices.
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