Potato Rosti with Asparagus and poached egg

Potato Rosti with Asparagus and Poached Egg Recipe
Cook in Cook in:
30 mins
Serves Serves:
£ per Serving Cost per Serving:
Per Serving %RI
Protein 13g
Fat 27g
Carbs 25g
Sugar 2.5g
Sat Fat 11g
Fibre 4g
Salt 0.5g


How to do it

To make the rosti, grate the potato into a clean tea-towel and squeeze any excess water out. Pop the potato into a bowl, season add the egg yolk and mix well. Divide into 4 and then form into a rosti shape (flat circular shape approx. 15cm in diameter). 

Place a non-stick frying pan over a medium heat add the sunflower oil. Carefully place in the rosti and cook for 4-5 minutes before turning over. The rosti should be golden and crisp before turning.

While the rosti is cooking place a large pan filled with water about 3” deep for poaching the eggs with the vinegar. This water should be barely simmering.

For the Hollandaise, melt the butter in a jug, the microwave works very well. The butter must be hot. 
Place the eggs and vinegar into a bowl and while whisking slowly pour in the melted butter a little at a time. Leave the white sediment in the jug. Add a squeeze of lemon juice and a tsp of hot water and leave until needed.

Cook the asparagus in a small saucepan of water for 3 minutes. 

Crack the eggs into the water with the vinegar and poach for 3-4 minutes for a runny yolk.

To assemble place the golden crisp rosti onto the your plate, add the asparagus, followed by the poached egg and finally drizzle over the hollandaise sauce.

If you have a chefs ring place into the frying pan and press the rosti mixture in. This will give you a lovely professional look but certainly not essential.


For the rosti

500g Rooster or Maris Piper potatoes, peeled
2tbsp sunflower oil
1 egg yolk
Salt and milled pepper

For the Hollandaise

60g butter
2 medium egg yolks
2tbsp white wine vinegar
1 tsp of hot water
Half a lemon

To serve

12 asparagus spears, cut in half 
4 large eggs
1tsp white wine vinegar

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