Sweet Potato & Chive Waffle With Poached Eggs

Ingredients:
1 Large Sweet Potato, shredded (2 packed cups)
1.5 Tbsp. Chives, chopped, plus more for garnish
1 Large Egg
Salt & Pepper
2 Large Eggs, room temp
1 Tbsp. Distilled White Vinegar
1 Tbsp. Sea Salt
Smoked Salmon

Instructions:
Shred It:

1. Heat waffle iron to high
2. Using a thin kitchen towel, drain the excess moisture from your shredded sweet potato
3. Mix in chives
4. Season with salt & pepper
5. Add your egg and mix to combine
6. Spray your waffle iron with a little olive oil
7. Distribute your sweet potato mixture evenly, and cook until your waffle iron says it's ready
8. Using a heat-safe spatula, gently loosen the edges and carefully transfer to a plate (this part is tricky). 

Poach It: (I use the method from The Broad Fork, it’s everything!)

1. Put 2 quarts of cold water & distilled white vinegar in your poaching pot & start to bring it to a boil
2. Crack your eggs into individual ramekins
3. Once boiled, add 1 tbsp. sea salt to your water
4. Reduce your heat so your water is trembling, but not boiling
5. Swirl the water a few times with a large spoon
6. While the water is still swirling, gently pour each egg into the water individually
7. Cook 4 min for a soft yolk
8. Spoon out the eggs with a slatted spoon

Some Assembly Required:

1. Top waffle with smoked salmon, poached eggs, and garnish with more chopped chives