Serves 4

This decadent brunch — for New Year’s or any time — is the love child of Russian blini and potato latkes. These waffles reheat very well, so if you’re looking to feed a crowd, or are good at planning ahead, make them a day in advance and reheat in the oven until they’re crisp and golden.

2 eggs, beaten

2 shallots, finely chopped

¼ cup vegetable oil, plus more for brushing

Salt and pepper, to taste

2 russet potatoes (about 2½ pounds)

2 tablespoons lemon juice

4 eggs

1 jar lumpfish caviar

Snipped chives, for garnish

1. Set oven at 300 degrees and heat your waffle iron. Have on hand a baking sheet lined with parchment paper. Combine eggs, shallots, and vegetable oil in a large bowl and season with salt and pepper.

2. Using the large holes on a box grater, grate one potato. Wrap grated potato in a clean dish towel and ring dry. Add drained potatoes to egg mixture and toss to fully coat. Repeat with second potato.

3. Brush waffle iron with vegetable oil, then add ¼ of the potato mixture to the waffle iron. Cook about 5 minutes or until golden brown and crisp, then transfer to lined baking sheet to keep warm in the oven. Repeat with remaining potato mixture. Keep waffles warm while you poach the eggs.

4. In a large skillet over high heat, bring 2 inches of water to a simmer. Reduce heat to medium and add lemon juice. Carefully crack eggs into simmering water; using a slotted spoon, gently move the eggs so they don’t stick to the bottom. Poach about 3 minutes, or until whites are set and yolks are still runny.

5. Divide waffles among 4 plates. Remove eggs from water with the slotted spoon and place one on each waffle. Season with salt and pepper. Top with a dollop of caviar and a sprinkle of chives. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.