I decided to make potato waffles again, because they were so great the last time, and the recipe I was working off of said that the dish is sometimes served with potatoes.
This was delicious - the sweetness of the corn really came out well. Unfortunately, I overcooked the eggs slightly, so they didn't have a soft yolk like I wanted, but it was still lovely. The Girl wants it again.
For the Potato Waffles, follow the directions and recipe from our French Canadian waffles, but leave out the Canadian bacon.
Chilean Inspired Potato Waffles with Baked Eggs in Creamy Corn Sauce with Basil
Potato Waffles (leave out the Canadian Bacon)
1 Tbsp butter
1 onion, chopped
3 cans corn, drained (or ~4 c corn)
1 1/2 c whole milk (I used 1/2 c heavy cream and 1 c 1% milk)
1 Tbsp chopped basil
salt and pepper to taste
In a saucepan, melt the butter and saute the onion until soft but not brown. Add the corn and milk and bring to a boil. Reduce to a simmer and cook until most of the liquid has been absorbed (this took about 20-30 minutes for me), stirring occasionally.
Serve over potato waffles and enjoy.