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.
Here is Why This Sweet Potato Waffle Brunch 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.
Tips for Success
- Cool the sweet potatoes completely before mixing them with the batter.
- Grease the waffle iron well. Sweet potatoes can make waffles stick more than traditional batter, so don’t skip the non-stick spray.
- For a perfect runny yolk and warm egg, poach your eggs just before assembling.
- If you’re making a large batch, keep the waffles in a warm oven until ready to serve so they stay crisp and hot.
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 Poached Eggs and Smoked Salmon
Ingredients
For the Sweet Potato Waffles:
- 1 pound sweet potatoes
- 1 whole egg
- 1-¼ cup milk
- ½ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Poached Eggs:
- Water for poaching the eggs
- 2 duck eggs or large chicken 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:
- 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.
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!
