Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rösti
Scrambled eggs
Salad
Sandwiches
How it's done
Rösti
Preheat the oven to 100 °C, warm the platter and plates. Peel the potatoes, roughly grate them into a bowl using a rösti grater. Add the chives, mix, season.
Heat the clarified butter in a non-stick frying pan. Add half of the potatoes, reduce the heat, fry for approx. 5 mins., stirring occasionally. Shape the rösti into a cake. Continue to cook the rösti (uncovered) over a medium heat for approx. 5 mins. until a golden crust forms. Place a flat plate on top of the pan. Turn the rösti out onto the plate. Add a little clarified butter to the pan, slide the rösti back into the pan and finish cooking (uncovered) for approx. 5 mins. Turn the rösti out onto the platter, sprinkle the cheese on top, place in the preheated oven. Use the remaining potatoes to make another rösti, keep it warm also.
Scrambled eggs
Heat a little clarified butter in the same frying pan. Season the eggs with salt, pour into the pan, allow to solidify slightly, move the eggs around over a medium heat until they are just firm but still moist. Remove.
Salad
Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well. Add the salad leaves and carrots, mix.
Sandwiches
Place the scrambled eggs and gherkins on the cheese side of the rösti. Place the second rösti on top, cut into quarters, serve with the salad.
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