Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots, then tops them with poached eggs and truffles, making them ideal for brunch.
Slideshow:More Waffle Recipes
Nonstick cooking spray
8 cups thawed frozen Tater Tots (32 ounces)
Flaky sea salt
4 large eggs
Shaved black truffle, for garnish
How to Make It
Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels and season with salt. Top each warm waffle with a poached egg and shaved truffle and serve.
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