Potato Waffle Benedict

(The Smith)

At NYC's brunch standy-by The Smith waffles make a savory debut. Fluffy potato waffles are topped with perfectly poached eggs and smothered with caramelized onions and house-made spinach pesto. Chef/Owner Glenn Harris loves this dish because it's a playful twist on a classically sweet stand-by.

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Servings: 2

Ingredients:

2 Idaho potatoes (grated)

2 tablespoon Spanish onion (grated)

2 whole eggs

1/2 cup flour

pinch salt & pepper

2 teaspoon baking powder

2 cup cream

2 cup blanched spinach

1/2 cup caramalized onions

1/4 cup parmesan cheese

salt & pepper (use salt sparingly because of the natural saltiness of the parmesan)

Preparation:

Coarsely grate potato and onion and add all ingredients to a food prep (robot coupe).

Add batter to waffle iron and cook until golden brown.

Make sure you spray the waffle iron first with a non-stick spray.

In large frying pan, over medium heat add two cups of cream and reduce by half then add the rest of the ingredients, stirring until well mixed.

Place two poached eggs on top of waffle then liberally drizzle sauce over eggs.