The inn's kitchen sources custom-smoked wild sockeye salmon so that this magnificent West Coast product is ready to slice for guests no matter what time of day they're seated in the Pointe Restaurant. The chef slices waffle halves horizontally and layers them with filling, then nestles the torte on shredded hash browns. For a simpler version, we topped the waffle with eggs and salmon.
- Portion size 4 servings
Waffles: In large bowl, whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together milk, honey, oil and egg yolks; pour over dry ingredients. Stir gently until smooth.
In separate bowl, beat egg whites until stiff peaks form; stir one-quarter into batter. Fold in remaining whites.
Pour generous 1/2 cup (125 mL) batter into heated nonstick or lightly greased waffle iron; cover and cook for about 5 minutes or until edges are crisp and waffle iron stops steaming. Transfer to paper towel-lined baking sheet and keep warm. Repeat with remaining batter to make 3 more waffles.
Meanwhile, in large nonstick skillet, melt butter over medium heat. Pour in beaten eggs; sprinkle with salt and pepper. Cook, stirring, for 2 minutes or until creamy but starting to set. Stir in herbs; cook, stirring, for about 3 minutes or until set.
Top each waffle with one-quarter of the scrambled eggs, 3 slices smoked salmon and cr? fra?e.
Nutritional facts <b>Per serving:</b> about
- Sodium 951 mg
- Protein 26 g
- Calories 580.0
- Total fat 31 g
- Cholesterol 569 mg
- Saturated fat 10 g
- Total carbohydrate 49 g
- Iron 26.0
- Folate 38.0
- Calcium 16.0
- Vitamin A 34.0
- Vitamin C 3.0