Deruny Waffles with Fried Egg and Garlic-Dill Sour Cream

Method

1. Stir the finely grated garlic and chopped dill into the sour cream and chill it. Preheat the waffle iron on its highest setting; a properly hot iron stops the batter sticking and makes it crisp.

   Add in this stepSour cream 100 gGarlic clove 1Dill 5 g

2. Peel the potatoes and onion. Grate the onion first on the fine side of a box grater, then the potatoes, mixing as you go. Press the mixture in a sieve over a bowl to squeeze out the juice, wait 3 min, pour off the liquid and stir the starch from the bottom back in. The drier the mix, the crisper the waffle, so squeeze thoroughly.

   Add in this stepFloury potatoes 500 gOnion ½

3. Add the batter eggs, flour, cheddar, salt and pepper to the potato and mix well. The cheddar melts and makes the outside even crisper and more savoury.

   Add in this stepEggs (for the batter) 1Plain (all-purpose) flour 2 tbspGrated cheddar 40 gSalt ¾ tspBlack pepper to taste

4. Brush both plates of the iron with melted butter, spread in the batter about 1 cm thick and close the lid. Cook for 8 min, until it has almost stopped steaming and is deep golden. Don't open it early or it will tear. Make one waffle per serving, 2 pc in total, keeping the finished ones on a rack in a 100 °C oven. The plates and the steam are very hot, so mind your hands.

   Add in this stepButter, melted (for the iron) 15 g

5. Heat the oil in a 20 cm pan over medium heat, crack in the eggs and fry for 3 min, until the whites are completely set and the yolks still soft. For young children, pregnant women or older people, cover the pan and cook until the yolks are firm.

   Add in this stepEggs (for frying) 2Neutral oil 2 tsp

   medium heat

6. Top each waffle with a fried egg, add a generous spoonful of garlic-dill sour cream and a little more pepper, and serve at once. Break the yolk so it runs into the waffle's pockets.