These light, melt-in-your-mouth waffles are made from mashed potatoes and are a fresh take on the classic Eggs Benedict. You could also just make the waffles and enjoy them on their own. For a true restaurant experience, we are sure you will surely enjoy the addition of this simple Hollandaise sauce. Our new technique is far easier than the traditional double boiler method.
You can also enjoy these waffles on their own – like regular waffles!
30 minPrep Time
30 minCook Time
- 4 BISTRO FRESH™ MASHERS, yellow fleshed potatoes (about 3 lb/1.5 kg)
- 3 1/2 cups (875 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 1/2 tsp (7 mL) baking soda
- 1 tsp (5 mL) granulated sugar
- 1 tsp (5 mL) kosher salt
- 2 cups (500 mL) buttermilk
- 1/2 cup (125 mL) butter, melted
- 3 eggs, separated
- 8 eggs
- 2 tsp (10 mL) white vinegar
- 1 tbsp (15 mL) olive oil
- 2 cloves garlic, minced
- 8 cups (2 L) baby spinach
- 1/4 tsp (1 mL) each salt and freshly ground pepper
- 1 cup (250 mL) salted butter
- 6 egg yolks
- 3 tbsp (45 mL) lemon juice
- 1/4 tsp (1 mL) Dijon mustard
- 2 tbsp (30 mL) finely chopped fresh chives
- Salt and freshly ground pepper, to taste
- Peel and cut the potatoes into chunks. Place in a medium saucepan and cover with cold water; season generously with salt. Bring to a boil and cook for 10 to 12 minutes or until fork tender; drain well. Mash until almost smooth but some chunks remain.
- Preheat a waffle iron. Whisk the flour with the baking powder, baking soda, sugar, and salt. Set aside. In a separate bowl, whisk buttermilk with butter and egg yolks. Stir into the dry mixture just until combined. Stir in the mashed potatoes. In another bowl, using an electric mixer beat the egg whites until stiff. Fold into the batter.
- Pour enough batter into the centre of each waffle grid to cover two-thirds of the surface area. Close the lid and cook for 5 to 6 minutes or until steam has stopped and waffles are golden. Transfer the cooked waffles to a baking sheet and hold in a warm oven. Repeat with remaining batter.
- Meanwhile, fill a saucepan with about 3-inches (8 cm) of water. Heat until water simmers gently. Stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with the remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired level of doneness. Remove eggs with slotted spoon. Drain well on paper towel.
- Heat the oil in a large skillet set over medium heat. Add the garlic; cook for 1 minute. Add the spinach; sprinkle with salt and pepper. Cook, covered, for 3 minutes or until wilted. Set aside.
- Place the butter in a small saucepan set over medium-high heat. Cook until melted and bubbling. Combine the egg yolks, lemon juice and mustard in a blender. Purée until smooth. With the motor running, pour the bubbling butter into the blender. Season with salt and pepper, to taste. Stir in the chives.
- Place 2 waffles on eight plates. Top each serving with wilted spinach, a poached egg and Hollandaise sauce. Serve immediately.