Nothing beats breakfast in bed, especially when you’re on the receiving end! Impress with this Eggs Benedict Recipe created by the executive Chef of Spier Wine Farm. Enjoy this gourmet twist on an all-time favourite.
POTATO RÖSTI
Ingredients
2 large floury potatoes
1tsp fresh thyme
½tsp fresh rosemary chopped
2tbsp clarified butter
2tbsp coconut oil
Sea salt and freshly ground black pepper
Method
Grate the potatoes coarsely into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible.
Season the potato with black pepper, thyme, rosemary and salt and then divide into four equal portions.
Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter and coconut oil.
With your hands, form a patty shaped potato cake and gently place the rösti’s into the hot pan. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or butter as required.
Remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.
HOLLANDAISE SAUCE
Ingredients
3 Farmer Angus egg yolks
1tbsp white wine vinegar
1tbsp boiling hot water
2tbsp freshly squeezed lemon juice
250g melted unsalted butter
Salt, to taste
Method
Place a clean metal bowl over a pot of simmering water; make sure the bowl fits nicely over the pot without touching the water directly.
Add the yolks, water, vinegar and lemon juice to the bowl and whisk until thick and pale. Very slowly start adding the melted butter in a steady stream while continuing to whisk.
As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt, taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
POACH AND PREPARATION
Make sure your eggs are really fresh and organic if possible. Add a small dash of vinegar to a pot of steadily simmering water.
Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto kitchen paper.
Place Parma-style ham on the rösti, and the egg on top of that. Drizzle the Hollandaise over the eggs.
Add pea shoots to garnish. Serve.
