When I read the French Friday’s with Dorie recipe some weeks I often jump to the conclusion that I just might delay cooking the recipe until, well, forever. Then, after a day or two I will either get struck by a lightning bolt of silly inspiration, a giant pang of guilt for letting down my fellow Doristas, or I just plain change my mind and remind myself that it is the adventure of the project that is “the thing.” I don’t need to cook a ‘superstar’ dish each time out – one destined for permanent status in my repertoire.
Besides, even if I don’t like the dish at all (something that frankly has never happened) I can always order a pizza and life will go on.
Smoked Salmon Waffles (this week’s assignment) brought just this culinary ennui. Smoked salmon waffles? What am I supposed to do with those? Dorie was at least kind enough for elucidating that for Europeans their waffles aren’t thought of as the butter, syrup and powdered sugar delivery systems as we think of them here. Rather in Paris especially they are savory affairs more often than not eaten as snacks from street vendors. Her book even showcased them as swank appetizers topped with salmon roe and arranged elegantly on platters.
I didn’t want to and yet I made the effort to get excited. I even when out looking for salmon roe, something I really don’t care much for at all. But thankfully, I mean, unfortunately, none was available. And then it hit me. Don’t fight it. Just bring these smoked salmon waffles back to the breakfast table where they want to be by adding a simple poached egg.
So simple, I wish I thought of it. Oh wait, I did.
Smoked Salmon Waffles with Poached Egg
The recipe for Dorie Greenspan’s Smoked Salmon Waffles can be found here. Cook up the full batch and then keep them warm covered with foil in a 200 degree oven while the others cook up. After your fabulous brunch the leftover smoked salmon waffles will keep bagged in the refrigerator for up to a few days and will toast up nicely during the week so you can brunch all week long. (I plan to top them with a scrambled egg and chives for at least one dinner. Or smash an avocado…)
This is some very wicked Stuff On Toast!
If you don’t know how to poach an egg take a lesson online right this minute. Egg poaching is one of the most covered simple kitchen tasks on the Internet and it should be easy to find a method that works for you. Do it! A poached egg is quite simply the easiest way to turn anything in your fridge into breakfast (or dinner for that matter.) Personally, I like the method favored by Michael Ruhlman. I like it so much that I forked out some real cash not that long ago to get his egg spoon because it always delivers a perfect poached egg and when I’m not using it for eggs it does what any other perforated spoon will do. (It reminded me of one inherited years ago but lost during a move a few years back.)
Oh, one more thing: did you know you can poach eggs in advance? Yup, move them to a plate once they are done and then to the refrigerator if you don’t want to use them right away. Gently warm in a pan of lightly simmering water when ready to serve.