Latke Waffles & Eggs

Why yes hello! What is this brunch beauty? Potato Latkes are fried up in the waffle iron creating crispy little divots just perfect for nestling bacon bits, feta crumbles and scallion slices. Not to mention the ooey-gooey fried egg topper.

Something about the combination of salty feta, oniony scallions and smokey bacon scattered over my eggs in the morning is really doing it for me lately. Of course, fried potatoes are a blank canvas. Maybe riff on Chilaquiles or Shakshouka and serve up on top of these latke waffles.

Just the perfect savory brunch dish! Take this recipe for a spin the next time you find yourself with a lazy morning.

Latke Waffles & Eggs

Ingredients

· ½ recipe of potato latkes

· 4 slices bacon

· 8 eggs

· 4 scallions, sliced thin

· 2oz feta, crumbled

· Butter

· Non-stick spray

Prepare latke batter per recipe.

Preheat large, nonstick skillet. Dice bacon. Fry bacon until crisp over low heat. Remove from the pan and drain on a paper towel. Set aside.

Preheat waffle iron. Grease with nonstick spray and butter. Spoon about 1/3 cup of the latke batter into each waffle well. Cook until each side is golden brown and crisp – about 5 minutes or so.

While the latkes cook, crack the eggs into the same pan in which you cooked the bacon. Depending on the size of the pan, you may want to cook the eggs in batches. Cook the egg sunny-side up over low heat covered until the whites are set and opaque. Flip and continue to cook for another 3-4 minutes if you prefer a cooked yolk. Season with a sprinkle of salt and pepper to taste.

Serve the egg over a latke waffle. Sprinkle with scallions, feta crumbles and bacon pieces.

Makes 8 4-in waffles

Notes

If you prefer a cooked yolk, flip the egg and continue to cook for another 3-4 minutes.