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Sweet potato waffles with smoked salmon and a poached egg brings a bold twist to breakfast or brunch! This recipe is a delicious way to start any day feeling special.
If you’re into creative waffle twists, you might also love my Kamut waffles. Another hearty, flavorful base that works just as well for savory toppings.
Here is Why This Sweet Potato Waffle Recipe Works
Savory Meets Sweet: The natural sweetness of the sweet potato waffles pairs perfectly with the salty smoked salmon for a combo that’s hard to beat.
Brunch-Worthy Without the Fuss: Looks fancy, but it’s easy to whip up. No need to head out for an expensive brunch when you can make this at home!
Poached Egg Perfection: A perfectly runny yolk over the waffles adds a luxurious touch, pulling all those flavors together.
Flexible Flavor: Works for breakfast or brunch, so it’s just as welcome at a cozy morning table as it is at a laid-back weekend morning.
The Ingredients
- Produce: Sweet potatoes, fresh herbs
- Fridge: Egg, almond milk (or milk of choice)
- Pantry: Whole wheat flour, baking powder, salt
- Meat: Smoked salmon
Variations
Jalapeño Cheddar Sweet Potato Waffles: Add ¼ cup shredded cheddar cheese and 1 finely chopped jalapeño to the batter.
Sweet Potato Bacon Waffles: Fold in ¼ cup cooked, crumbled bacon and drizzle with a touch of maple syrup.
Garlic and Herb Potato Waffles: Mix ½ teaspoon garlic powder and 1 tablespoon fresh dill into the batter.
If you like this brunch recipe, try our sweet potato hash.
Recipe Tips
Cool the sweet potatoes completely before mixing them into the batter.
Grease the waffle iron generously. Sweet potatoes make waffles stick more easily than traditional batter, so don’t skip the non-stick spray.
Poach the eggs last. This ensures a warm egg with a perfectly runny yolk when you assemble the dish.
Keep waffles warm in the oven if making a large batch, so they stay crisp and ready to serve.
Storage
Refrigerate: Store waffles in an airtight container in the refrigerator for up to 3 days. Store the poached eggs separately in an airtight container. The eggs are best consumed within 1–2 days.
Freeze: For longer storage, freeze the waffles individually. Let them cool completely, then place in a freezer-safe bag. They’ll stay fresh for up to 2 months. It’s best to make fresh poached eggs, as they don’t freeze well.
Reheat: To reheat the waffles, toast them in a toaster or warm in a 350°F oven until crisp. For eggs, reheat them briefly in a bowl of warm water for a few minutes.
Fancy Brunch with Sweet Potato Waffle and Smoked Salmon
Sweet potato waffles with smoked salmon and poached eggs bring just the right touch of flair to breakfast. Easy, packed with flavor, and fancy enough to impress without any fuss.
Other breakfast ideas to consider:
- Swiss Cheese Omelette
- Sous Vide Egg White Bites
- Crustless Spinach Mushroom Quiche
- Overnight Sourdough Waffles
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Sweet Potato Waffles with Eggs and Smoked Salmon
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Ingredients
For the Sweet Potato Waffles:
- 1 pound sweet potatoes
- 1 large egg
- 1¼ cup milk
- ½ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Poached Eggs:
- 2 large eggs, I used duck eggs
To assemble:
- 4 slices cold smoked salmon
- Fresh herbs, or microgreens for garnish
Instructions
- 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.
For the Sweet Potato Waffles:
- 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.
For the Poached Eggs:
- Fill a medium saucepan with 2 to 3 inches of water and bring it to a boil. Reduce the heat to maintain a gentle 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.
To assemble:
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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