This recipe for Savory Waffles serves 8.  You can freeze the cooked waffles and re-heat in the oven until warmed through and slightly crisp on the edges.  So that’s a time saver if you want to have a stress-free Easter Brunch!


  1. - 1/2 cup mashed, peeled, boiled potato (no butter, etc., added)

  2. - 1 cup shredded swiss cheese (I used Jarlsberg, the recipe calls for Gruyere).

  3. - 2 cups all-purpose flour

  4. - 1 1/2 teaspoons baking powder

  5. - 1 1/2 teaspoons kosher salt

  6. - 4 Tablespoons unsalted butter, melted

  7. - 2 eggs

  8. - 2 cups milk

  9. - 3 Tablespoons chopped fresh chives (I used freeze dried chives)

  10. - Freshly ground pepper to taste


Preheat your waffle maker according to the manufacturer’s instructions.  Preheat your oven to 200 degrees (this is to keep the waffles warm).

In a bowl, whisk together the flour, baking powder and salt.  In another bowl, whisk together the eggs, butter and milk, until blended.

Add the egg mixture to the flour mixture and whisk until combined.  Fold in the cheese, potato, chives and pepper until just incorporated.

Cook the waffles according to the manufacturer’s instructions until browned and crisp.  Arrange the waffles in a single layer on a baking sheet, cover loosely with aluminum foil and keep warm in the oven while you cook the remaining waffles.

Once the waffles are cooked - top each with a piece of Canadian Bacon and a poached egg.  Then top with the Hollandaise Sauce (Click here for the Hollandaise Sauce recipe we tried and used from Williams-Sonoma).

And that is one mighty fine way to enjoy breakfast or brunch!  ENJOY!!!