Cloud Eggs on Crispy Potato Waffles
A brunch that looks straight out of a café but it’s homemade, cozy, and full of love.
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.
