Potato Waffles with Buttermilk
Serving: 4
Ingredients
- 2 large potatoes, peeled
- 250 ml buttermilk
- 4 tbsp butter
- 5 sage leaves, minced
- 1 tsp baking powder
- 5 ml bicarbonate of soda
- 1 egg yolk
- 125 ml egg yolk
Filling:
- 100 g chicken breast
- 1 tbsp butter
- 1 avocado
- 4 slices brie cheese
- 8 slices bacon
- 4 eggs
Directions
- Put a saucepan of salted water on the boil and cook the potatoes for about 15-20 minutes or until you can easily push a knife through them.
- Whilst the potatoes are boiling, heat a tablespoon of butter in a frying pan on a medium-high heat and cook the chicken breast until golden and cooked through, about 5 minutes on each side.
- Remove the chicken breast from the pan and fry the bacon until crispy. Set aside.
- Pre-heat the oven to 180°C/350°F.
- Drain the water from the potato saucepan and add the buttermilk, butter, egg yolk and using a potato masher, mash potatoes until smooth and creamy.
- Stir in the minced sage leaves, flour, baking powder and baking soda and mix until well combined before folding in the parmesan cheese.
- Spoon the waffle mixture into a pre-heated greased waffle machine and cook until golden.
- Whilst you’re waiting, mash the avocado in a bowl and season with salt and freshly ground black pepper. Set aside.
- Line a baking tray with greaseproof paper. Place 1/3 of the waffles on the baking tray and top them with sliced chicken pieces, bacon and brie cheese and place in the oven for about 5 minutes to melt the brie.
- In the meantime, crack the eggs into a non-stick frying pan and fry to your liking (soft eggs with runny yokes are recommended).
- Remove the waffles from the oven, layer with a second waffle and spread with mashed avocado and top with fried eggs. Place another waffle on top to close it and serve.