Turn an everyday breakfast into an elegant, special-event brunch with these sweet potato waffles, duck eggs and smoked salmon for your next special-event brunch.
There is a little organic farm, about two miles from our house, where we have been buying our chicken eggs and every now and then we get a dozen duck eggs. These duck eggs are amazing!
Duck eggs are considerably larger than chicken eggs with the yolks being equivalent to almost two chicken egg yolks. Duck eggs are richer in nutrients and protein and of course they have more fat and cholesterol than a chicken eggs and they also cost more than chicken eggs! We save these big boys for special occasions. Duck eggs are usually not available in your standard grocery store but can be found at some local independent country farms. If you have never had the opportunity to enjoy duck eggs and can find them, I recommend purchasing some to try. The website, Modern Farmer, gives a nice comparison of duck and chicken eggs.
Our sweet potato waffles are nutritious and healthy, they are crisp on the outside and soft inside. To make the batter we cooked and mashed the sweet potatoes and mixed them with Einkorn flour, almond milk, an egg and a little baking powder. We ladled the batter into the waffle iron and it baked for eight minutes to a crisp, golden brown.
A couple slices of smoked salmon adds a sophisticated flair to this dish and they are placed on top of the arranged waffles. Next, the star of the show, the poached duck eggs, are placed on top of the salmon and capers added to the eggs. The final touch is a garnish of snappy fresh radish microgreens.
- 1 pound sweet potatoes
- 1 whole egg
- 1¼ cup of almond milk (or your choice of milk)
- ½ cup Einkorn flour --See notes for other options
- ½ teaspoon salt
- ½ teaspoon baking powder
- Water for poaching the eggs
- 2 duck eggs or large chicken eggs
- 4 slices cold smoked salmon
- Fresh herbs, or microgreens for garnish
- Preheat the oven to the “warm” setting or it’s lowest temperature. Spray a baking sheet with cooking spray and reserve. Heat the waffle iron according to manufacturer’s instructions.
- Peel the sweet potato, cut it into chunks and add it to a microwave dish and cover with plastic wrap. Microwave on high until soft and tender. Mash the potatoes with a fork or masher and allow to cool completely.
- In a separate dish, whisk the egg lightly, add the milk and stir in the cooled mashed sweet potatoes.
- In another dish, whisk together the flour, salt and baking powder, slowly add the flour mixture to the wet potato mixture, stirring to make a smooth batter.
- Spray upper and lower plates of the waffle iron with non-stick spray. Spoon the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close the upper iron top and cook until the waffle is golden on both sides. Remove the waffle from the iron and place it on the prepared baking sheet. Transfer the baking sheet to the preheated oven to stay warm while cooking the second waffle.
- While the waffles are cooking:
- In a medium size saucepan, bring the water to a boil then reduce the heat to simmer. Crack the eggs into individual small dishes and, one at a time, carefully, tip the egg into the water. Allow the eggs to simmer and cook for 3-4 minutes, depending on your personal preference.
- While the eggs are cooking, remove the waffles from the oven and/or hot iron and cut each one in half. Stack them together, diagonally. Add two slices of smoked salmon to the top of each waffle. Remove the eggs from the simmering water with a slotted spoon, blotting the bottom of the spoon to remove excess water, and place one egg on top of the salmon. Add a dab of capers and the radish microgreens garnishment. Serve immediately and enjoy!