Eggs Benedict With Rösti And Crispy Bacon
Turn Mother's Day brunch into the perfect breakfast in bed. You'll top crisp, golden potato röstis with an egg poached to your liking, roasted asparagus, crispy bacon and a dollop of our shortcut hollandaise.
Ingredients for 2 people
You'll also need
Butter, Flour, Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil a full kettle
Grate the potatoes (skins on)
Trim and finely slice the spring onions
Add the grated potato to the middle of a tea towel and bring the four corners together to form a ball, then twist the ball and squeeze out as much liquid as you can
Add the potato mixture to a bowl with the sliced spring onion, smoked paprika and a pinch of salt and pepper
Add 1 tbsp [2 tbsp] flour and 1 tbsp [2 tbsp] olive oil and give everything a good mix up
Separate the mixture into 4 [8] and shape into firm potato cakes, approx 1cm thick
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter and a drizzle of vegetable oil over a medium-high heat
Once the pan is hot, add the potato cakes and cook for 4-5 min on each side until golden and crispy
Once done, add them to a plate and set aside (reserve the pan) – these are your potato röstis
Tip: Cooking for 4? You may need to do this in 2 batches!
While the röstis are cooking, add the smoked streaky bacon to one side of a baking tray (use tin foil to avoid mess!)
Add the asparagus spears to the other side of the tray with a small drizzle of olive oil
Tip: Cooking for 4? Use two trays!
Put the tray[s] in the oven for 10-15 min until the bacon is crispy and the asparagus has softened
Bring a pot of boiled water to a very gentle boil over a medium heat (make sure the water is only slightly bubbling, otherwise it may break the yolks!)
Once gently boiling, add half of the white wine vinegar (save the rest for later!)
Crack the eggs into the water and cook for 3-4 min
Once done, gently transfer the poached eggs with a slotted spoon to kitchen paper and season them with black pepper
Return the rösti pan to a low heat and add the clotted cream
Once the clotted cream has melted, remove the pan from the heat and add the mayo, remaining white wine vinegar and half [all] the wholegrain mustard
Tip: Cooking for 2? Save remaining wholegrain mustard for another recipe!
Whisk until you have a thick sauce then season with salt and pepper – this is your speedy hollandaise
Serve the potato röstis stacked up on the plate with the crispy bacon and a poached egg on top
Spoon over the speedy hollandaise and serve the roasted asparagus to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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