📝 About This Recipe
A luxurious, gluten-free twist on the brunch classic that replaces the traditional English muffin with a lacy, golden-brown potato rosti. Each bite offers a satisfying crunch followed by the velvety richness of a perfectly emulsified Hollandaise sauce and a silky, runny poached egg. This dish elevates your morning routine with sophisticated textures and comforting, buttery flavors that make it the ultimate weekend centerpiece.
🥗 Ingredients
For the Potato Rosti
- 2 lbs Russet potatoes (peeled and coarsely grated)
- 4 tablespoons Clarified butter or Ghee (for frying)
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
For the Hollandaise Sauce
- 3 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and very hot)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Cayenne pepper
- 1/8 teaspoon Salt (to taste)
For the Poached Eggs and Assembly
- 8 large Eggs (the fresher, the better)
- 1 tablespoon White vinegar (for the poaching water)
- 8 slices Canadian bacon or thick-cut ham
- 2 tablespoons Fresh chives (finely chopped for garnish)
👨🍳 Instructions
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1
Place the grated potatoes in a clean kitchen towel and sprinkle with 1 teaspoon of sea salt. Let them sit for 5 minutes, then twist the towel tightly to squeeze out as much moisture as possible. This step is crucial for a crispy rosti.
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2
In a medium bowl, toss the dried grated potatoes with freshly cracked black pepper. Do not add more salt yet, as the salt used for draining should be sufficient.
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3
Heat 2 tablespoons of clarified butter in a large non-stick skillet over medium-high heat. Divide the potato mixture into 8 equal portions and shape them into patties about 1/2 inch thick.
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4
Place the patties in the skillet (you may need to work in batches) and cook for 5-7 minutes per side until they are deeply golden-brown and crispy. Transfer to a wire rack in a warm oven (200°F/95°C) to keep crisp.
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5
In the same skillet used for the rosti, quickly sear the Canadian bacon or ham slices for 1 minute per side until heated through and slightly caramelized. Set aside.
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6
To make the Hollandaise, place the 3 egg yolks, lemon juice, and cayenne pepper in a blender. Pulse for 5 seconds to combine.
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7
With the blender running on low, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce should thicken and become creamy. Season with salt and keep in a warm spot.
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8
Bring a large pot of water to a gentle simmer (not a rolling boil). Add the white vinegar. Crack each egg into a small ramekin first.
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9
Create a gentle whirlpool in the water with a spoon and slide the eggs in one by one. Poach for 3-4 minutes for a firm white and a runny yolk.
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10
Remove the eggs with a slotted spoon and drain briefly on a paper towel-lined plate to prevent the rosti from getting soggy.
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11
Assemble the dish: Place two potato rostis on each plate. Top each with a slice of warm ham, followed by a poached egg.
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12
Generously spoon the warm Hollandaise sauce over the eggs and garnish with a sprinkle of fresh chives and an extra pinch of black pepper. Serve immediately.
💡 Chef's Tips
Use starchy Russet potatoes rather than waxy varieties to ensure the rosti holds together and crisps up. If your Hollandaise sauce becomes too thick, whisk in a teaspoon of warm water to loosen it. To ensure the best poached eggs, use the coldest eggs straight from the fridge and ensure the water is barely simmering. Avoid crowding the pan when frying the rosti; if the temperature drops, the potatoes will absorb oil rather than becoming crispy. You can prepare the rosti up to an hour in advance and re-crisp them in a 400°F oven for 5 minutes before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a spicy Bloody Mary. Serve with a side of lightly dressed arugula salad to cut through the richness of the Hollandaise. Add a few slices of ripe avocado on top of the ham for extra creaminess. Accompanied by roasted vine-ripened tomatoes for a burst of acidity. A hot cup of French press coffee makes for the perfect morning finish.