Cloud Eggs on Potato Waffles with Hollandaise
Some recipes start with a craving, and this one began on a lazy Saturday morning, when I wanted something cozy but still just a little playful. I wasn’t in the mood for anything too sweet, too fussy, or too heavy but I did want something that felt like a treat. That’s when the idea hit: cloud eggs, those fluffy, golden-topped beauties, resting on a crispy potato waffle, all brought together with a silky drizzle of homemade hollandaise sauce.
It’s a brunch recipe that feels elevated without the stress. Fancy-looking, yes. But surprisingly simple? Also yes. This one ticks all the boxes: easy to make, incredibly satisfying, and perfect for slow mornings or impressing someone you love.
What Are Cloud Eggs, Anyway?
If you’ve never made cloud eggs before, you’re in for a little fun. They’re exactly what they sound like: egg whites whipped into soft peaks and baked until fluffy, with the yolk gently nestled back in the center for the final few minutes in the oven. I decided to take things up a notch by turning the egg yolks into a luscious homemade hollandaise sauce. It felt like the perfect way to tie everything together: a silky, lemony drizzle that not only added richness but made the whole dish feel a little more put-together, without adding much extra effort.The result? Light, airy clouds of egg white topped with a velvety sauce. It’s like poached eggs met soufflé and decided to brunch together.
What I love most about cloud eggs is how they turn something so simple, just eggs, into something that feels a little magical. And when you serve them on savory potato waffles, you get that beautiful contrast between light and fluffy and golden and crisp.
Let’s Talk About the Waffles
Forget sweet waffles for a minute, these savory potato waffles are the real star. Crispy edges, creamy centers, and just the right amount of salt. They’re the kind of thing you can whip up from leftover mashed potatoes, or start fresh if you’re really going for it.
You can make these in a waffle iron (my go-to), but if you don’t have one, the batter also works beautifully in a pan. Just spoon it into rounds like fritters. Either way, they’re the perfect base for cloud eggs.
And if you’re wondering if you need the hollandaise? Yes! Yes, you do!
The Easiest Hollandaise Sauce (No Whisking Over the Stove)
I know, hollandaise has a bit of a reputation for being fussy. But I’ve found a method that’s honestly foolproof—and I say that as someone who doesn’t always feel like pulling out a double boiler before coffee.
All you need is a blender, a few egg yolks, lemon juice, melted butter, and a pinch of salt. Blend it up, and in under five minutes, you’ve got a creamy, tangy, golden sauce that instantly makes anything you drizzle it on feel special. You can even make it ahead and keep it warm over low heat or in a thermos until you’re ready to serve.
Why This Dish Works
So let’s recap. You’ve got:
- Fluffy cloud eggs with soft, runny yolks
- Crispy-on-the-outside, tender-on-the-inside potato waffles
- A drizzle of rich, lemony hollandaise sauce
- Optional toppings like herbs, chives, smoked salmon, sautéed spinach, or even a few microgreens if you’re feeling fancy
Each component is simple, but when they come together, it just works. The textures play beautifully off each other, the flavors balance – earthy, savory, creamy, tangy – and it looks so much more complicated than it really is.
Cloud Eggs on Crispy Potato Waffles
Ingredients
Eggs
- 4 Egg Whites
Hollandaise Sauce
- 4 egg yolks
- 2 tsp lemon juice
- Salt to taste
- 1/2 cup melted hot butter
Crispy Potato Waffles
- 2 large potatoes
- 2 tbsp salt
- 4 tsp melted butter for the waffle maker
Instructions
Crispy Potato Waffles
- Bring 1L of water to a boil, add salt, and drop in your potatoes.
- Let them cook for 25–30 minutes until they’re fork-tender.
- Drain, let them cool until lukewarm, then peel the skins off.
- Preheat your waffle maker and brush it with melted butter.
- Place a whole potato (or half, depending on size) directly into the waffle maker, brush the top of the waffler maker with butter before and press gently until it spreads.
- Cook until golden brown and crispy on the outside. They should release easily when ready.
- Tip: Use starchy potatoes like Yukon Gold or Russets, they crisp up beautifully and hold shape.
Cloud Eggs
- Preheat your oven to 450°F (230°C).
- Whip the egg whites with an electric mixer until soft peaks form. They should look airy, not dry.
- Spoon the mixture into a fluffy mound on a parchment-lined baking tray, then use the back of the spoon to gently create a small well in the center of each.
- Bake for 5 minutes, just enough to set the outside and keep that delicate texture.
Hollandaise Sauce
- In a blender or food processor, blend the yolks, lemon juice, and a pinch of salt until smooth.
- Slowly drizzle in the hot butter while blending, until the sauce turns pale yellow and creamy.
- Taste and adjust salt or lemon if needed.
- Tip: Use immediately, while it’s warm and glossy.
Assembly & Garnish
- Place your warm potato waffles on a plate.
- Gently place a cloud egg on top of each waffle.
- Drizzle with the hollandaise sauce . Don’t be shy!
- Garnish with chopped chives and a sprinkle of paprika or pul biber (my favorite!).
- TIP: Start by preparing your waffles. While the cloud eggs bake, whisk together your hollandaise so everything is ready to serve the moment the eggs come out of the oven.
Make It Yours
One of the best things about this recipe is how customizable it is. Want to go dairy-free? Use olive oil in your hollandaise. Feeding a crowd? Make mini waffles and serve them on a big platter with the eggs and sauce on the side. You could even turn this into a build-your-own brunch board, with different toppings for everyone to choose from.
It also works beautifully as a breakfast-for-dinner situation. Add a green salad or roasted asparagus on the side, and you’ve got a full, satisfying meal that doesn’t feel like your typical eggs-and-toast.
A Brunch Recipe That Feels Like a Win
What I love most about this dish is that it delivers on both comfort and wow-factor. It’s cozy enough for a solo morning with coffee and a book, but impressive enough to serve at a weekend brunch with friends. And because it uses ingredients you probably already have – eggs, potatoes, butter, lemon – it feels accessible, even on a whim.
If you’re into creative egg recipes, or looking for an easy brunch idea that’s still visually stunning, I really think you’ll love this one. It’s the kind of recipe that brings a little joy to the table, without asking too much of you in return.
Let Me Know If You Try It
If you give this a go, I’d love to see your take on it. Snap a photo, share it with me, and don’t forget to tag, I always get excited seeing how these dishes come to life in your kitchens. Whether you stick to the original or add your own twist, I hope these cloud eggs and waffles bring a little extra warmth to your morning.
Happy cooking and even happier brunching!
