Chef Brian Ellis
New York City
Customers in the mood for two brunch icons in one dish can find the combo in this recipe. Chef Ellis serves eggs Benedict over waffles, rounding out the dish with a creamed spinach and caramelized onion sauce. To give the dish a unique spin, he makes the waffle batter with potatoes and onions.
2 russet potatoes, coarsely grated
2 tbsp. coarsely grated Spanish onions
2 whole eggs
½ cup flour
2 tsp. baking powder
Pinch salt and pepper
4 poached eggs
Creamed Spinach and Caramelized Onion Sauce
2 cups heavy cream
2 cups spinach, blanched in salted hot water, squeezed of moisture and pureed
½ cup caramelized onions
¼ cup grated Parmesan cheese
Salt and pepper, to taste
1. Prepare waffles: In food processor, combine potatoes, onions, eggs, flour, baking powder, salt and pepper; mix until blended.
2. Spray waffle iron with nonstick cooking spray. Pour in batter in and cook until golden brown. Repeat with remaining batter; keep warm.
3. Prepare sauce: In a large skillet over medium heat, heat cream until reduced by half. Add remaining ingredients, stirring until well incorporated. Keep warm until ready to serve.
4. To assemble, place 3 poached eggs on top of waffles. Liberally drizzle the sauce over the eggs. Serve immediately.
Photo courtesy of Idaho Potato Commission