Mashed Potato Waffles & Fried Egg

📝 Ingredients

• 400 g floury potatoes (about 3 medium)
• 50 ml semi-skimmed milk
• 3 eggs (1 for the batter, 2 for serving)
• 30 g plain flour
• 40 g grated Emmental
• 10 g fresh chives
• 3 tsp sunflower oil (2 for the waffle iron, 1 for the eggs)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Potato masher
• Waffle iron
• Pastry brush
• Non-stick frying pan
• Wooden spatula

📖 Steps

1. Peel the potatoes, cut them into pieces of about 4 cm and put them in a saucepan of cold salted water. Bring to the boil, then cook for 15 to 20 minutes over a medium heat, until the tip of a knife slides in without resistance.
2. Drain the potatoes and return them to the hot saucepan over a low heat for 1 minute to evaporate any remaining water. Mash them with the milk using a potato masher: the mash should be smooth but firm, definitely not runny, or the waffles won't hold together.
3. Leave the mash to cool for 5 minutes: too hot, it would cook the egg. Then mix in 1 egg, the flour, the Emmental and three quarters of the chopped chives. Season with salt and pepper and mix until you have a thick batter that holds on the spoon.
4. Preheat the waffle iron to maximum and the oven to 100 °C to keep the waffles warm. Brush both plates of the waffle iron with a little sunflower oil: it must be very hot before you add the batter, otherwise it sticks and the waffles tear when you open it.
5. Spoon a quarter of the batter (about 3 heaped spoonfuls) into each mould, enough for 4 waffles in total, and spread it out without going right to the edge. Close and cook for 8 to 10 minutes without opening, until almost no more steam escapes and the waffles are golden brown.
6. Carefully lift out with the wooden spatula and keep the waffles warm in the oven on a rack so they stay crisp. If your waffle iron only has two moulds, oil the plates again and cook the rest of the batter in the same way.
7. During the last batch, heat 1 tsp oil in a non-stick frying pan over a medium heat. Crack in the 2 remaining eggs and cook for 3 to 4 minutes, until the whites are completely set and the yolks still runny. Season lightly with salt.
8. Divide the waffles between two plates, top each portion with a fried egg, season with pepper and sprinkle with the remaining chives. Serve straight away: the runny yolk acts as a sauce.