Eggs Benedict Rosti, Perfect Hollandaise Sauce

Brunch is right up there with actual breakfast, as our favourite meal to go out for.

And since we can’t go out for either right now, my kitchen is doing double duty as our favourite restaurant kitchen assembly lines.

If there is a really good Eggs Benedict on the menu, chances are I’ll be ordering it.  I don’t do it often, of course. But to get it made at home, there are a few moving parts that have to be maneuvered so that one component of the dish isn’t stone cold by the time comes to assemble this fabulous egg dish.

I’m sure you guys all have your favourite ways to have Eggs Benedict. These days there are so many versions, Florentine with spinach, smoked salmon instead of peameal (Canadian) bacon, croissants instead of english muffins.  Well, I’m going to through one more into the mix.  I replace the english muffin with potatoes!   Rösti, which is really just a big kind of thick shredded potato pancake hailing from Switzerland, makes a great way to get potatoes into brunch, which I like way better than restaurants who throw a bunch of insipid hash brown home fries on the plate to fill it up.  These are usually boring, barely crisped potatoes, being used as filler.  Plus, now, with having to go gluten free, Rösti are a great way to substitute the english muffin with no guilt.

So how do I time making the different parts of Eggs Benedict?

First, How to Make the Hollandaise Sauce

I’m going to share a fantastic method for Hollandaise that I discovered on YouTube.  Instead of the blender methods (which all have varying degrees of success, and mean that blenders have to then be cleaned!) this is done on the stove top.  But no water bath is needed, just one pot, and a whisk. 

The most intriguing part of the recipe is starting off with infusing some white wine with shallot before the butter is added.  Once the wine has reduced, the shallots are removed, and the butter is added to the wine.  Let all the butter melt into the wine, whisk it till the fats have distributed evenly into the wine, and then the heat is reduced and the egg yolks are added.  Whisk till thickened, which will happen in mere moments.  Lemon juice, salt, pepper and a pinch of cayenne bring all the flavour. 

Make sure to taste and season at the end.  I like the lemon to stand out- for some reason when I taste the flavour, I think it is healthier than it really is.  Come on, it is basically butter sauce, so I need to appease my food conscience somehow! 

But how do I keep Hollandaise Sauce warm till it’s needed?  This is where a thermos or insulated travel mug comes in handy.   Have it ready for the sauce, and then when the sauce has thickened, store in the thermos till needed.  This works great for a good hour, which is perfect.  If you have neither, then place the sauce in a glass lid with a jar, place the jar in a bowl surrounded by warm water to keep it from thickening too much (which is what happens when it cools down)  And if your sauce splits (it happens to everyone) check out this great video, it works! Salvage Split Hollandaise Sauce.

Rösti

Next thing to make is the simple Rösti or shredded hash browns.  You need two large Yukon Gold potatoes, peeled and shredded.  Place all the shredded potatoes into a fine mesh strainer over a bowl.  Pour cold water over the potatoes, swishing and rinsing the shreds till all the starches have washed away.  Drain the potatoes and then place them into a tea towel.  Wrap the towel around the potatoes, and give it all a firm squeeze till all the water comes through into the sink. 

Now place the potatoes back into the bowl (that you dried) add salt, white pepper and an egg white (you’ll save one from the Hollandaise Sauce)  Mix it all, and then divide the potatoes into four even amounts.  Depending on the size of your non-stick skillet, you can cook one or two in some butter and oil over medium heat.  Once they are crispy on both sides, add them to a parchment lined baking sheet and keep warm in a 200F oven. On to the eggs.

How to make the Perfect Poached Egg  

Have four eggs ready.  You will need a medium to large sauce pan, a small bowl and a tea strainer.  Fill the pot half way up with water and bring it to a rolling simmer, adding 1 tbsp of white or apple cider vinegar to it as it is warming  up.  Once the bubbles are very small and regular but not boiling, crack an egg into the tea strainer set over a small bowl or cup.  Let any excess egg white drip off, and then, use a wooden spoon to create a current in the water.  Stir round and round till the water is swirling, and then tip the tea strainer into the middle or vortex, till the egg slips into the water.  The spinning water will help the egg white to surround the yolk.  Cook for 2 minutes or until the egg whites are set and the yolk is where you want it (I like mine really runny, so I take mine out as soon as the whites are set) Don’t worry if the eggs don’t look perfect, mine are hit and miss as well.  Nothing a little Hollandaise Sauce can’t hide! Remove them with a slotted spoon to a paper towel lined plate.

Finishing Touches

As for the last component, the ham, bacon, spinach or smoked salmon, I will only say one thing. They shouldn’t be cold.  If you are using peameal bacon, quickly sauté in a pan till both sides are golden and the ham or bacon is warmed through.  The spinach should also be sautéed in a little butter with minced garlic, salt and pepper till softened.  I love using black forest ham, which I just add to the rösti to keep warm. Since it is so thin, it doesn’t really require cooking.

Now let’s plate this wondrous meal.  First the Rösti (if you want to go the english muffin route, ensure that it is toasted and split open) goes on the plate.  Add the ham, then a poached egg, and then finally the Hollandaise sauce. Garnish with chives and black pepper. Serve a side salad or some fruit.  This is meal that may seem really fussy, but guess what? It’s totally worth it!!  Yes, it is a treat, but once you get each part down pat, it gets easier and easier.  

Here are my suggestions to make Eggs Benedict even easier: Use sunny side up eggs instead of poaching them. Way less fussy.  Use toast if you want.  Fry up bacon in the oven and keep it warm till needed.  In the end, it is really the Hollandaise that makes this meal.  So if you make the sauce, the rest is negotiable! 

Happy Brunching!

Love Jen

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Eggs Benedict with Rösti, and the Perfect Hollandaise Sauce

De-mystifying Eggs Benedict, with a fabulous easy to make Hollandaise Sauce, and crispy potato Rösti instead of bread as the base. Brunch dreams!

Course Breakfast

Cuisine American, French

Keyword benedict, black forest ham, brunch, eggs, hollandaise sauce, rösti

Prep Time 20 minutes

Cook Time 25 minutes

Servings 4

Ingredients

Hollandaise Sauce

• 2 medium to large shallots sliced thinly
• 1/2 cup white wine
• 113 grams or 1 stick (8 tbsp) butter, cubed
• 1/2 tsp lemon juice
• 2 large egg yolks reserving one of the egg whites for the Rösti
• salt and white pepper
• cayenne pepper
• 2 tsp dill or chives, chopped, optional

Rösti

• 2 large Yukon Gold potatoes peeled, I mean large potatoes, if you aren't sure yours are large, use 4 medium
• 1 egg white
• salt and pepper
• pinch of nutmeg
• 3 butter
• 3 olive oil
• 4-8 slices of Black Forest Ham or ham of your choice at room temperature

Poached Eggs

• 4 large eggs
• 1 tbsp white wine or apple cider vinegar
• 2 tbsp Chives minced

Instructions

Hollandaise Sauce

1. Add the sliced shallots and wine to a medium small sauce pan. Place it over high heat and cook till the liquid has reduced by half, about 5 minutes.
2. Remove the pot from the heat and use a slotted spoon or tea strainer to remove the cooked shallots. Keep the reduced wine in the pot. There should be 3 tbsp of liquid, if not, add enough water to achieve this amount.
3. Add the cubed butter to the sauce pan, and cook, till the butter has almost melted.

4. Reduce the heat to medium low, add the lemon juice and whisk everything briskly to get the fats and water to blend seamlessly. Add the two egg yolks and continue whisking firmly till thickened, about 2 minutes. Watch the heat, if it is thickening to quickly, the eggs may start to scramble. You can even lift the pot off the heat to help out. If on the other hand it isn't thickening, you may need to increase heat.

5. Season with about 1/4 tsp of salt and pepper and a pinch of cayenne. Taste and re-season if needed. I like a bit more lemon, so this is also a good time to add a splash more.

6. Add some chopped dill or chives if desired. Store in a thermos or insulated travel mug till needed. If you don't have either, then place the sauce in a glass jar with a lid and place it in a bowl with warm water.

Rösti

1. Heat an oven to 200F, and line a baking sheet with parchment paper.
2. Shred the potatoes and place them in a fine mesh strainer placed over a bowl. Run cold water over the potatoes, swishing the shreds with your fingers, letting the water drain away, until the starches are all gone, and the shreds are squeaky clean. Drain them completely and then place them into a tea towel. Rinse and dry out the bowl.
3. Wrap the tea towel around the potatoes and give it all a good squeeze to push out all excess water. Do this over the sink!
4. Return the potatoes to the bowl, and add the reserved egg white, 1/2 tsp of salt and pepper and nutmeg. Stir to combine well. Divide the potatoes into 4 equal quadrants.

5. Bring a non stick skillet to warm over medium heat, warming up 1 tbsp each butter and olive oil. Take one portion of the potato mixture and form into a cake in the skillet. It should be around 5 inches (13 cm) round. Push down gently with a spatula. Let it cook till the edges are browning, the bottom is golden brown and the spatula can easily release it from underneath. Turn and cook the other side till golden brown. Move to the prepared baking sheet and keep warm in the oven while you repeat with the remaining potatoes, adding a bit more butter and oil as needed.

6. If you are using black forest ham, because it is so thin, you can add it to the potatoes to warm through just before the eggs are finished.

Poached Eggs

1. Fill a medium large sauce pan half way up with water. Bring it to a gentle rolling simmer by placing the heat at high and reducing it once the boil starts. Stir 1 tbsp of vinegar through it.
2. Meanwhile, have four large eggs ready to go. Crack one into a tea strainer placed over a small bowl or cup. Let it drain for about 15 seconds to allow any loose bits of egg white to fall through.
3. Once ready, stir the water in the pot around in a vigorous circle till a good spin is going. Gently tip the tea strainer with the egg down into the water to release the egg in the centre of the water, in the vortex of the spin. The spinning water will encourage the egg white to wrap around yolk. Let it simmer away till the egg whites have solidified and the yolk has cooked to your liking, usually about 2 minutes, depending on the heat of the water. Ensure that the water doesn't cool down too much.
4. Remove the egg with a slotted spoon and place on a paper towel lined plate. Repeat with the remaining eggs.

Assemble the Eggs Benedict

1. Place a warmed rösti on a plate, top it with some of the warmed ham, and place the drained poached egg on top. Drizzle with hollandaise sauce and sprinkle with chives. Serve with a side salad or fruit. Eat!

2. See Blog Post for more details.

Recipe Notes

You can use peameal bacon instead, but it will need a quick sauté in a skillet till golden on both sides. Add it to the potatoes to keep warm.

Credit to Helen Rennie and her YouTube video for the Hollandaise Sauce!