Smoked Salmon Sweet Potato Waffle

Smoked salmon, poached egg, and green onion on a sweet potato waffle with black sesame seeds.

5 from 1 vote

Smoked Salmon Sweet Potato Waffle

A crispy orange and purple sweet potato waffle pressed in a waffle iron, piled with burrata, smoked salmon, a poached egg, and an avocado rose, finished with everything bagel seasoning.

Course Breakfast

Cuisine American

Keyword potato waffle recipe, smoked salmon breakfast, sweet potato waffle, sweet potato waffle recipe

Prep Time 1 20

Cook Time 15

Total Time 1 35

Servings people

Calories 379kcal

Author Chef Josh

Equipment

Waffle iron (standard or mini)

Ingredients

1 small orange sweet potato
1 small purple sweet potato
Non-stick cooking spray or olive oil
2 large eggs
Splash of white vinegar
Kosher salt
1 small ball burrata or ½ medium-large ball
1 ripe avocado
3 to 4 oz sliced smoked salmon
Everything bagel seasoning

Instructions

Add the whole sweet potatoes to a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until fork-tender but not falling apart.
Drain the potatoes and let them cool, then transfer to the fridge and chill completely. Chilling helps them firm up so they get extra crispy in the waffle iron.
Preheat your waffle iron until very hot and lightly coat it with non-stick cooking spray or olive oil.
Cut a 2-inch piece from both the orange and purple sweet potatoes. Place them side by side in the center of the waffle iron.
Close the lid and place a folded kitchen towel over the top to protect your hand from the heat, then press down really hard. Hold that pressure for about 30 seconds.
Carefully lift the lid and check the sweet potato's spread into every square and nook of the waffle iron. Use a small spoon or butter knife to gently move it around and fill in any gaps.
Close the waffle iron again and cover with the towel, then press down really hard one more time. Cook for 13 to 14 minutes, or until deeply golden and crispy, without opening the iron.
While the waffle cooks, bring a medium pot of water to a boil. Add a generous pinch of salt and a splash of white vinegar, then reduce the heat so the water is at a gentle simmer.
Crack each egg into its own small dish. Stir the water into a gentle vortex, then carefully slide in the eggs.
Poach for exactly 3 minutes for a runny yolk, then remove with a slotted spoon to a paper towel-lined plate.
To make the avocado rose, halve the avocado, remove the pit, and peel away the skin. Slice one half crosswise into very thin slices, keeping the slices together.
Gently fan the avocado slices out into a long line, then curl the line around itself to form a rose.
Carefully remove the crispy sweet potato waffle from the waffle iron and transfer it to a plate. Tear the burrata open and spread it evenly over the top.
Place the avocado rose in the center, then drape the smoked salmon around and slightly over it. Leave a small divot in the salmon and nestle a poached egg into the center.
Finish generously with everything bagel seasoning and serve immediately, while the waffle is hot and crispy and the burrata is creamy.

Video

Notes

The sweet potatoes can be boiled and chilled the night before. This is the single best way to get a head start on this recipe.
Avoid opening the waffle iron while it cooks, so the potato has a chance to develop a proper crust.

Nutrition