Potato waffle with scrambled eggs
2 servings
25 minutes
Recipe from Maria Goryacheva, chef of the Polet restaurant. Potato waffle can be served as a side dish and an appetizer, replacing the usual croutons, and in this case - potato pancakes. You can complement it with whatever your heart desires, in this case it is a morning option, with eggs and avocado.
1
Prepare a waffle. Peel the potatoes and boil until cooked. Drain the water, transfer the potatoes to a colander, and shake to dry well and release steam.
- Potato: 160 g
2
Transfer the potatoes to a bowl, add milk and butter, blend until smooth, crack in 1 raw egg, add flour, salt to taste, and mix until homogeneous.
- Milk: 40 ml
- Butter: 15 g
- Chicken egg: 4 pieces
- Premium-grade wheat flour: 30 g
- Salt: to taste
3
Place the prepared potato dough in the waffle maker and fry for 5 minutes.
4
Prepare the scramble. Crack the eggs into a bowl, add cream and salt, and whisk until smooth.
- Chicken egg: 4 pieces
- Whipping cream 33%: 30 ml
- Salt: to taste
5
Pour a little vegetable oil into a hot skillet. Pour the eggs into the skillet and immediately remove from heat, stirring constantly until an egg porridge forms.
- Vegetable oil: 20 ml
6
Serve scrambled eggs on a potato waffle, add what you like — the chef recommends slices of lightly salted salmon or roast beef, as well as a slice of avocado.
