LEFTOVER MASHED POTATO WAFFLES RECIPE | BBC GOOD FOOD
Transform leftover mash into easy potato waffles made with spring onion. They make a great base for a poached egg and bacon
Provided by Jennifer Heftler
Categories Brunch, Lunch
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
- Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.
- Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.
- Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.
Nutrition Facts : Calories 424 calories, FatContent 11 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.8 milligram of sodium
EASY EGGS BENEDICT WITH SAVORY WAFFLES | MCCORMICK
Intimidated by homemade Eggs Benedict? We’ve made it easy thanks to a blender-made hollandaise sauce and step-by-step breakdown of how to prepare perfect poached eggs. Tip: Use frozen waffles instead of making waffles on your own!
Provided by McCormick
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 17
Steps:
- For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding Parmesan cheese, 1 1/2 teaspoons of the Seasoning and black pepper to the batter. (Do not overmix—batter may be slightly lumpy.) Pour about 3/4 cup batter into preheated Belgian waffle iron sprayed generously with no stick cooking spray. Sprinkle evenly with 1/2 teaspoon of the remaining Seasoning. Close waffle iron and cook until golden brown. Repeat with remaining batter to make 3 waffles. Set aside and keep warm.
- Meanwhile, for the Hollandaise Sauce, heat butter in small saucepan until melted and frothy (temperature should reach about 180°F). Place egg yolks, lemon juice and salt in blender container; cover. Blend until frothy, about 10 seconds, scraping down sides as needed. Gradually add hot butter, with machine running. Blend about 1 minute or until sauce is well mixed and thickened. With machine still running, slowly add hot water, 1 tablespoon at a time, until desired consistency is reached. (Sauce should be pourable consistency, but still thick enough to coat the back of a spoon.) Stir in Seasoning. Set aside until ready to serve. Test Kitchen Tip: To keep the Hollandaise Sauce warm, transfer to a liquid measuring cup and place the cup in a warm water bath while poaching the eggs. Whisk before serving.
- To poach eggs, fill large deep saucepan with about 4 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. (Bubbles should just begin to break the surface of the water.) Break 1 egg into a fine mesh sieve. Allow watery part of egg white to drain out, then carefully transfer egg to a liquid measuring cup. Repeat with remaining eggs. Gently stir simmering water in one spot and carefully slide one egg at a time into swirling water, keeping them separate from each other. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken slightly. Carefully remove eggs with slotted spoon. Drain on paper towels.
- To assemble Eggs Benedict, place 1/2 Waffle on each serving plate. Top each waffle with 2 slices of ham and 1 poached egg. Drizzle Hollandaise sauce generously over top. To serve, sprinkle with additional Seasoning, if desired.
- Test Kitchen Tip: To make this recipe even easier, use your favorite frozen waffles! Heat waffles as directed on package then brush with melted butter. Sprinkle each waffle with 1/4 teaspoon Salad Supreme Seasoning, then build your Eggs Benny as directed above.
Nutrition Facts : Calories 523 Calories
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EASY EGGS BENEDICT WITH SAVORY WAFFLES | MCCORMICK
Intimidated by homemade Eggs Benedict? We’ve made it easy thanks to a blender-made hollandaise sauce and step-by-step breakdown of how to prepare perfect poached eggs. Tip: Use frozen waffles instead of making waffles on your own!
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Calories 523 per serving
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Cuisine American,
Calories 523 per serving
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