Tater Tot Waffles

This is from F&W with a little twist from me. This is the ultimate weeknight comfort food!

Nonstick cooking spray
8 cups thawed frozen Tater Tots (32 ounces)
Flaky sea salt

Heat a waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

With Truffles Egg:

Bring a large pot of water to a simmer, add 1 tbsp white vinegar. Crack eggs into a small dish then gently add to simmering water. Cook 4 minutes. Drizzle tot waffle will a little truffle oil, top with egg, salt and pepper.

With Proscuitto Mustard & Arugula:

Mix 1/4 c creme fraiche and 2 tbsp whole grain mustard in a bowl. 

Toss 2 c baby arugula with 1 tsp lemon juice and 1 tsp olive oil in a bowl. 

Top each waffle with 1 tbsp of the creme fraiche sauce, Proscuitto and 1/2 c arugula. Garnish with cornichons.

Serves 4.

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Asparagus Salad with Eggs and Proscuitto 

This salad is quick and easy and oh so delicious!

Ingredients:
1/2 lb asparagus
4 eggs
4 slices proscuitto
1/4 c basil
Espelette
1/4 c toasted panko

Vinaigrette:
1/4 c tarragon
1/4 c grated parmesan
1/4 c white wine vinegar
2 tbsp dijon
1 tbsp honey
Salt
Pepper
1/2 olive oil

Combine all Vinaigrette ingredients in a food processor and run until smooth.

Bring a large pot of salted water to a boil. Cool asparagus 3 minutes. Transfer to a bowl of ice water. Then pat dry and divide amount 2 plates. Top with Proscuitto.

Add eggs to the boiling water and cook for 6 minutes then transfer to ice water.

Careful peel and cut eggs in half, they will be just slightly runny, place on top of Proscuitto. Drizzle with vinaigrette, bread crumbs and basil.

Serves 2 as main, 4 as a side.