Audra Lowe: Lazy holiday mornings are the perfect time to try out a new brunch recipe and this one I have to say is pretty unique. We went to the east village restaurant The Smith to make a Potato Waffle Benedict and it's all for today’s Better bites.

Brian Ellis: This is s a Smith classic. I took the regular eggs Benedict we just prepared with an English muffin and holiday sauce and we're using the potato waffle as your English muffin and a creamed tuna sauce as your—

We use an Idaho potato. It is less starchy which really helps in the making of the waffle, so it’s not gummy. We simply just grate it. You can put it in your food prep at home.

We're going take some flour, eggs, a little baking soda which helps it rise like a normal waffle or pancake and some grated onion as well; a couple of twists of black pepper, pinch of salt. Puree that for about fifteen seconds until it comes together until the potatoes starts to grate.

We’ll take our waffle iron. Hit with a little butter. Take our batter out, spoon in. This will feed about two people. So, this process takes about three minutes and of course, if you don't have a waffle—if you don't have a waffle machine at home, you could treat it as a pancake store on the griddle or on a pan, whatever you want to do.

This is our potato waffle, golden brown, really fluffy. So, what we'll do at The Smith is we’ll cut this in four and we'll serve it with three poached eggs topped with a cream spinach sauce. We're going to start off with some heavy cream and what I've done is I've reduced it to intensify the flavor and the body of the cream.

When you start with that, back in our food prep, we have some blanched spinach, salted water, hot water, blanched and chopped—to cool it down and we strain it off so there is absolutely no water inside. If there were water, it would make the sauce very runny.

Let me take some blanched spinach, some caramelized onions. We use a Spanish onion at the restaurant any white onion will do. We cook it really slow and long with a little bit of butter and some fresh thyme until you get all the natural sugars that they come out off the onion and some grated parmesan cheese, very important.

Now, we haven't season this yet, so I'm going to add just a little bit of salt because the parmesan cheeses is salty by itself, some cracked pepper with the top on. You want to see a little chunkiness to it, so it really sticks to the eggs and we serve it at The Smith with three poached eggs. We’ll simply top it with our sauce. Good amount of sauce to the waffle just soaks up all of that. Once you crack the egg, it’s really, really delicious.

Audra Lowe: That looks delicious, doesn't it? If you want to try it at home, you can go to our website and then you click on Better Recipes.