Brunch Bliss: Eggs Benedict on Potato Waffles With Spinach Parmesan Sauce

Have the breakfast blues? Try this creative twist on the traditional Eggs Benedict recipe from Executive Chef Brian Ellis of the gastropub The Smith restaurant on 3rd Avenue in NYC’s East Village. Brian is a seasoned NYC chef who has worked with Rocco DiSpirito at the Union Pacific and Brasserie 360. Currently overseeing the kitchen and staff at The Smith, he serves innovative dishes with free range meats and local organic produce. About the waffle, Chef Brian says: “The potato waffle soaks up the runny eggs and hollandaise in a way that no English muffin can”.

This video was filmed with Chef Brian and the staff of Better Tv. Enjoy and have a wonderful weekend! P.S. Happy Mother’s day to all of the worlds wonderful moms! ♥

Potato Waffle Benedict With Creamed Spinach Parmesan Sauce
Chef Brian Ellis
The Smith Restaurant

Serves: 2-3

Potato Waffle:

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.

(Note: if your are without a waffle maker, you can make the recipe making a potato pancake rather than a waffle in a pan or griddle.)