Potato Waffle Benedict With Creamed Spinach Parmesan Sauce
Chef Brian Ellis
The Smith Restaurant
2 Idaho potatoes coarsely grated (Chef Brian says Idaho work best as they have less starch)
2 tbsp Spanish onion coarsely grated
2 whole eggs
1/2 cup flour
pinch salt and pepper
2 tsp baking powder
Combine all ingredients in a food processor. Spray a waffle iron with non-stick spray, then pour the batter in and cook until golden brown.
Creamed Spinach & Caramelized Onion Sauce:
2 cups cream
2 cup blanched spinach
1/2 cup caramelized onions
1/4 cup Parmesan cheese
salt and pepper, to taste (use salt sparingly because of the natural saltiness of the Parmesan)
In a large frying pan over medium heat, pour in the cream and reduce by half, then add the rest of the ingredients, stirring until well incorporated.
Place two poached eggs on top of the waffles, then liberally drizzle the sauce over the eggs. Serve immediately.