Eggs Benedict with roesti potatoes

Eggs Benedict with roesti potatoes

Total: 1 hr 15 Min. | Active: 45 Min.
gluten-free
Nutritional value / people: 349 kcal
, Fat: 28 g
, Carbohydrate: 9 g
, Protein: 15 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Roesti

250g waxy potatoes, cooked in their skins, day-old, coarsely grated
1tbsp olive oil
¼tsp salt

To bake

100g thin green asparagus
1tbsp olive oil
2pinches salt
4slices cured ham

Sauce

½dl white wine
½tbsp herbal vinegar
1 shallot, finely chopped
1 fresh egg yolk
50g butter, cut into pieces
30g Parmesan, finely grated
salt and pepper to taste

Poaching eggs

1 ½litres water, boiling
1dl herbal vinegar
4 eggs

To serve

50g purslane
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How it's done

Roesti

Combine the potatoes, oil and salt, shape into four 5-mm-thick squares on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Mix together the asparagus, oil and salt. Remove the roesti from the oven, place the asparagus on the roesti squares, put the cured ham next to the roesti, cook for a further 10 mins.

Sauce

Boil the wine, vinegar and shallot in a pan. Turn down the heat, reduce the liquid to approx. 1 tbsp, strain into a thin-sided bowl, leave to cool.

Add the egg yolk to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Stir in the cheese. Remove the bowl, season.

Poaching eggs

Bring the water and vinegar to the boil in a wide-bottomed pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins.

To serve

Place the crispy cured ham chips on top of the asparagus roesti, then top with the purslane, poached eggs and sauce.

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