Potato Waffle Eggs Florentine
Potato waffle eggs florentine is brunch at its best! Waffles made from leftover mashed potatoes are topped with creamed spinach and a poached egg to make a meal to remember.
Yield: 6 eggs florentine
For the waffles
  • 4 cups cold mashed potatoes
  • 1 large egg
  • flour, for dusting
For the creamed spinach
  • 1 lb baby spinach
  • 1 cup heavy cream
  • 1 onion, finely chopped
  • 1½ tbsp unsalted butter
  • 1½ tbsp flour
  • 6 large eggs, poached
  1. For the waffles, heat a waffle iron according to manufacturer's instructions. In a medium bowl, whisk together the potatoes and egg. Dust a work surface with flour. Form the potato mixture into six patties, coating both sides with a light dusting of flour. Cook in the waffle iron until browned and crispy.
  2. For the creamed spinach, wash the spinach and then place in a large pot over high heat. Cook, covered, stirring occasionally until wilted. Squeeze out the excess liquid in the spinach and coarsely chop. Wipe out the pot you used to make the spinach.
  3. Heat the cream in a small saucepan over medium heat, until warm. Keep warm.
  4. Meanwhile, cook the onion in the butter in the large pot over medium low heat. Stir occasionally, until softened, about 6 minutes. Whisk in the flour and cook, whisking constantly, about 3 minutes. Slowly whisk in the warm cream. Simmer until thickened, whisking constantly. Stir in the spinach and salt and black pepper to taste.
  5. Serve the waffles topped with the spinach and a poached egg.
Creamed spinach adapted from Smitten Kitchen
Nutrition Information
Serving size: 1 eggs florentine
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/09/potato-waffle-eggs-florentine.html