As the weather warms, brunchers are re-emerging from hibernation with a hankering for that meal that isn’t quite breakfast and isn’t quite lunch. At The Smith, Executive Chef Brian Ellis’ take on traditional Eggs Benedict involves potato waffles and a creamy spinach sauce… without an English muffin in sight.
“At The Smith, we love potato pancakes and basically had this idea to turn the pancake into a potato waffle instead,” says Ellis. “Now, the Potato Waffle Benedict is one of our most popular brunch items and works so well because the potato waffle soaks up the runny eggs and hollandaise in a way that no English muffin can.”
Potato Waffle Benedict
2 Idaho potatoes (coarsely grated)
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 (such as a Robot Coupe). 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.
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