Poached Eggs and Potato Waffles



It was Sunday, I was on my third cup of coffee and the caffeine was taking effect. I was in the mood for brunch food, perusing the contents of my fridge, I spotted of bowl of leftover mashed potatoes. Since it’s a sin to waste food, my solution was to transform them into waffles. Potato waffles topped with a poached egg, and more coffee – of course!

  • 1 1/2 cups mashed potatoes
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 2 large eggs, separated
  • 2 cups buttermilk
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

1. In a large bowl combine the potato, salt, egg yolks, and vegetable oil, whisk until smooth. Then add the buttermilk.

2. In a separate bowl mix together flour, baking soda, and baking powder. Add to the potato mixture, mix until most of the lumps are out.

3. Beat egg whites until they hold stiff peaks. Fold them gently into the batter. Preheat waffle iron and follow manufacturer’s  instructions on how much batter to use. I got about 16 waffles from the recipe. Leftovers can be wrapped up and later reheated in a toaster or warmed for 5 minutes in a 375º oven.

How to poach an egg:

Put about two inches of water into a good sized sauce pan. Add two teaspoons of white vinegar to the water. Let the water come to a simmer (and not a boil). Break an egg into a ramekin or a teacup, and gently ease into the simmering water. Cook for three minutes, and carefully remove with a slotted spoon.


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