Savory potato waffles with fried egg and wild garlic feta dip | Food Blogger Easter brunch

Crunchy hearty potato waffles with freshly grated potatoes for Easter breakfast. Served with fried egg and wild garlic feta dip with sour cream. A tasty recipe for brunch - not just Easter!

Welcome to this year's Foodblogger Easter Brunch ! As in the last year, some bloggers have come together again in 2019 to give you some nice recipe ideas for the Easter days. Also on display this year are: Cuisine Violet, Palate Poetry, Möhreneck, S-Cuisine, Small Curio Shop and Jankes * Soulfood. As always, I will link you to the recipe for each of the six other recipes for each topic.

Due to time constraints, we have put together a slightly shorter program for you this year. Nevertheless, at the end of the week, you will have a total of 21 great new recipe ideas for the Easter brunch!

The Foodblogger Easter Brunch 2019 - my recipes

  • Tuesday, 9.04.2019 : Breakfast and Brunch: Savory Potato Waffles with Fried Eggs and Wild Garlic Feta Dip
  • Thursday, 11.04.2019: Lunch and Easter Roast: Braised Chicken Thighs on green spring vegetables
  • Friday, 12.04.2019: Cakes and pastries: Rhubarb and almond cake with vanilla cream

Savory Potato Waffles

For me, the Easter brunch week starts with a hearty breakfast idea. There are hearty waffles! The dough is quite classic flour and eggs and is supplemented by buttermilk and oil. Instead of sugar, a tidy pinch of salt comes in and as a clou freshly grated, floury-boiled potatoes. As a result, the waffles get even more bite and are slightly reminiscent of rösti or potato cake. Delicious!

The potato waffles are complemented with a freshly fried fried egg for a hearty breakfast. As a spring-fresh dip I serve you a wild garlic feta spread with sour cream . The recipe for this is from the sweet Simone from the S kitchen: BÄRLAUCH SCHAFSKÄSE DIP. A super simple and incredibly delicious recipe that I have every year. The dip goes well with potato waffles and fried eggs!

For the Easter brunch, I'll give you 6 servings for this hearty breakfast. Of course, you can halve or double it as you like. Have fun trying! And take a look at the other recipes.Crumble feta roughly and place in a tall container together with the sour cream and the chopped wild garlic. Mix with the hand blender to a creamy dip (alternatively in Thermomix: 20 seconds/step 6). Cool until used.

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FOR POTATO WAFFLES:

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Mix flour, baking powder and salt in a mixing bowl. Add buttermilk, sunflower oil and whisked eggs and whisk everything to a waffle dough with a hand mixer or food processor.

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Grate the peeled potatoes on a grater and squeeze thoroughly in a sieve to remove excess water. Add to the batter and fold well with a spatula or a wooden spoon.

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Pre-heat a Belgian waffle iron at medium temperature and, if necessary, brush with a little oil. Add the waffle dough portionwise to the iron and bake to crispy waffles in about 8 minutes. For larger quantities, the waffles can be kept warm at 80-100 degrees hot air in the oven.

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OBSERVER:

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To finish, melt the butter in a pan and cook the fried eggs over medium heat.

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Serve hot waffles with freshly fried fried egg and wild garlic feta dip. Garnish with cress at will.

More recipe ideas for breakfast & brunch at the Foodblogger Easter brunch 2019

Cuisine Violette: Easter plait with chocolate
Jankes * Soulfood: Breakfast muffins 3x different
S-kitchen: My ultimate garlic hummus platter for a whole gang
Palate: Corn salad with cress and radish
Möhreneck: Carrot and pumpkin seed bread with vegan egg salad
Small curio shop: Hot Cross Bun Breakfast Sliders

More recipes for the Easter brunch here in the blog

  • Eggnog and eggnog-passion fruit cocktail
  • Quick quark rolls
  • Carrot and orange jam
  • Hearty Dutch Baby Pancake
  • Mini Pavlovas with lemon curd and blood oran
  • Pastel de Nata Tarte
  • White Chocolate Salami

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