A brunch dish that looks like a showstopper but feels like comfort food.
Let me start by saying: I didn’t plan for this recipe to be so extra. It started with two potatoes and a craving. But somewhere between whipping egg whites and pouring silky hollandaise over crispy waffles, I realized: this is a moment.
It’s the kind of dish you make when you want to treat yourself (or someone you really like) without needing fancy ingredients or a culinary degree. It’s soft, crispy, golden, pillowy, and just dramatic enough to earn a spot on your weekend feed.
Here’s how to make Cloud Eggs on Crispy Potato Waffles, drizzled with warm, lemony hollandaise. Don’t worry I’ve broken it down.
Cloud Eggs on Crispy Potato Waffles with Hollandaise Drizzle
Ingredients
Eggs
- 2 Egg Whites
Hollandaise Sauce
- 2 egg yolks
- 1 tsp lemon juice
- Salt to taste
- 1/4 cup melted hot butter
Crispy Potato Waffles
- 2 medium potatoes
- 1 tbsp salt
- 2 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 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. Not too stiff — they should look airy, not dry.
- Spoon the mixture into fluffy mounds 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!).
This recipe is a love letter to the little things, humble ingredients turned into something special! It’s the kind of brunch that feels like a small celebration. No restaurant required. Just a bit of intention, a waffle maker, and the willingness to let your food be both delicious and beautiful.
If you give it a try, tag me @gourm8 – I’d love to see your version.
Now go enjoy your masterpiece (preferably with good coffee and absolutely no plans).
it’s Amazing. love it