Crispy Potato Waffles with Poached Eggs and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato Waffles with Poached Eggs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Potato Waffles with Poached Eggs and Sautéed Greens

Enjoy a savory twist on traditional waffles with a blend of crispy shredded potatoes bound with chickpea flour for extra protein, topped with perfectly poached eggs and a side of garlicky sautéed spinach. This dish offers a satisfying mix of textures and flavors that will keep you energized any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
15.8g
Fat
11.3g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 Large Eggs

1/4 cup Chickpea Flour (28g)

1 cup Fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Grate the Russet potato and squeeze out excess moisture using a clean towel.

  • 2

    In a mixing bowl, combine the grated potato with 1/4 cup chickpea flour, a pinch of salt, pepper, and garlic powder. Mix well to form a batter-like base for your waffles.

  • 3

    Preheat your waffle iron on a medium setting. Lightly grease it with a small amount of olive oil.

  • 4

    Press the potato mixture into the waffle iron to form even layers. Cook until the waffles are golden and crispy on the outside, about 6-8 minutes. Remove and set aside.

  • 5

    Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water one at a time. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove them.

  • 6

    In a skillet over medium heat, add the remaining olive oil and toss in the fresh spinach. Sauté for 2-3 minutes until just wilted. Season with a pinch of salt and pepper.

  • 7

    To assemble, place the crispy potato waffle on a plate, top with a poached egg, and serve alongside the sautéed greens. Enjoy immediately while warm.

Crispy Potato Waffles with Poached Eggs and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato Waffles with Poached Eggs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Potato Waffles with Poached Eggs and Sautéed Greens

Enjoy a savory twist on traditional waffles with a blend of crispy shredded potatoes bound with chickpea flour for extra protein, topped with perfectly poached eggs and a side of garlicky sautéed spinach. This dish offers a satisfying mix of textures and flavors that will keep you energized any time of day.

NUTRITION

348kcal
Protein
15.8g
Fat
11.3g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 Large Eggs

1/4 cup Chickpea Flour (28g)

1 cup Fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Grate the Russet potato and squeeze out excess moisture using a clean towel.

  • 2

    In a mixing bowl, combine the grated potato with 1/4 cup chickpea flour, a pinch of salt, pepper, and garlic powder. Mix well to form a batter-like base for your waffles.

  • 3

    Preheat your waffle iron on a medium setting. Lightly grease it with a small amount of olive oil.

  • 4

    Press the potato mixture into the waffle iron to form even layers. Cook until the waffles are golden and crispy on the outside, about 6-8 minutes. Remove and set aside.

  • 5

    Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water one at a time. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove them.

  • 6

    In a skillet over medium heat, add the remaining olive oil and toss in the fresh spinach. Sauté for 2-3 minutes until just wilted. Season with a pinch of salt and pepper.

  • 7

    To assemble, place the crispy potato waffle on a plate, top with a poached egg, and serve alongside the sautéed greens. Enjoy immediately while warm.