Potato Waffles with Poached Eggs, Herbed Tomatoes and Hollandaise

Potato Waffles with Poached Eggs, Herbed Tomatoes and Hollandaise

By: Lindy Zolnierczak

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.

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.