Sweet Potato Waffle with Spiced Curd Cheese and Poached Egg
30—40 Min
Our Spice up my Potato shakers are not just suited for baked dishes, as proven by these sweet potato waffles! Sweet potatoes cook quickly and the batter for your waffles can be prepared in no time at all. If poaching an egg is too risky for you, here is a useful hack: for each egg, place a large piece of handkerchief sized plastic wrap over a small cup. Then grease with a little neutral oil before carefully cracking the egg into the wrap. Tie a knot at the top of the wrap and cook in gently simmering water.
Ingredients 4 Portions
For the waffles
- 600 gSweet potatoes
- 120 gWheat flour, smooth
- 2 Eggs
- 1 tsp.Baking powder
- 3 tbsp.Sweet Potato
For the spiced curd cheese
- 200 gCurd cheese
- 2 tbsp.Milk
- 1 tbsp.Coriander, Whole
- 1 tbsp.Sweet Potato
For the poached eggs
- 4 Eggs
- 30 mlVinegar
- 50 gSpinach leaves
- 1 tbsp.Apple cider vinegar
- 2 tbsp.Olive oil
- 2 Cups of garden cress
- 1 tbsp.Black sesame
- oil for the waffle iron
- A littleSea Salt, Coarse
- A littlePepper Black, Whole
Preparation
- 1
For the batter, peel the sweet potatoes, chop them into small pieces and boil in salted water until soft. Drain and allow them to cool completely. Blend the sweet potatoes, eggs, flour, baking powder and a little salt thoroughly with the hand blender, then add Kotányi Sweet Potato Seasoning Salt.
- 2
For the spiced curd cheese, crush the coriander seeds with the base of a pot, then mix with the rest of the ingredients and season with salt and pepper.
- 3
Coat a waffle iron with oil and fry the waffles one after the other. Keep the waffles warm.
- 4
Bring 2l of water to the boil in a saucepan with the vinegar. Swirl the water with an egg whisk. Add the eggs, reduce the heat to low and poach the eggs for 6 minutes.
- 5
Marinate the leaf spinach with vinegar and oil. Place the waffles on a plate and spread a little spiced curd cheese on top. Add the leaf spinach and one poached egg on top, then sprinkle on the garden cress and black sesame seeds.
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