Go Back
Print

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!