Rösti eggs royale

Rösti eggs royale
  • Serves icon Serves 4
  • Time icon Hands-on time 45 mins

Surprise a loved one with this eggs royale dish on Mother’s Day, Valentine’s Day or… any day. In this recipe, we’ve switched toasted muffins for a super crispy rösti base. We’ve also taken away the stress of homemade hollandaise with a nifty cheat’s version that’s ready in minutes. Serve with buck’s fizz if you want to up the ante or chill out with steaming coffee, freshly squeezed orange juice and the Sunday papers.

Or, for an easier and simply delicious breakfast in bed, give our green French toast a go.

Nutrition: per serving

Calories
709kcals
Fat
45g (22g saturated)
Protein
30.7g
Carbohydrates
41.9g (6.4g sugars)
Fibre
7.1g
Salt
3g
Calories
709kcals
Fat
45g (22g saturated)
Protein
30.7g
Carbohydrates
41.9g (6.4g sugars)
Fibre
7.1g
Salt
3g

Ingredients

  • 500g waxy potatoes (we used charlotte), grated
  • 300g parsnips, grated (see swaps)
  • 1 tsp salt
  • 40g plain flour
  • 75g butter, melted, plus extra for frying
  • Splash olive oil
  • 4-8 medium free-range eggs (see Make Ahead and tips)
  • 300g sustainable hot-smoked salmon fillet, flaked (see Know How)
  • Small handful fresh coriander leaves (optional)

For the cheat’s hollondaise

  • 15g butter, melted and cooled
  • 5 tbsp crème fraîche
  • 2-3 tsp dijon mustard
  • Grated zest and juice 1 lemon
  • 1 tbsp chopped fresh chives, plus extra to garnish

You’ll also need…

  • Large baking tray lined with compostable baking paper

 

Method

  1. Heat the oven to 140°C/120°C fan/ gas 1 or turn to a warming setting.
  2. Mix the grated potatoes and parsnips in a colander in the sink. Pour a kettle of freshly boiled water over (see tips), then leave until cool enough to handle. Sprinkle over the salt and mix well, then take handfuls of the mixture and squeeze out any excess liquid.
  3. Add the potatoes/parsnips to a mixing bowl, then stir in the flour, 75g melted butter and plenty of black pepper. Heat a little extra butter and a splash of oil in a frying pan over a medium heat.
  4. Divide the potato mixture into 8 equal portions, then shape into rough balls. Add 4 balls to the pan, then squash down slightly with the back of a spatula to make 4 patties, about 10cm wide. Leave the edges straggly so you get some extra crispy bits. Fry for 6-8 minutes on each side until golden and crisp. Transfer to the prepared baking tray and keep warm in the oven while you repeat with the remaining mixture, adding them to the tray to keep warm (or see Make Ahead).
  5. To make the cheat’s hollandaise, whisk together the butter, crème fraîche, mustard, lemon zest and juice and chopped chives, then season to taste.
  6. To poach the eggs, fill a large pan about 5cm deep with boiling water from the kettle, then bring to a gentle simmer. Crack in the eggs (you may need to do this in 2 batches) and cook for 3-4 minutes until the white has just set and the yolk remains runny, then remove with a slotted spoon and drain on a plate lined with kitchen paper.
  7. Serve 2 warm rösti per person, topped with hot-smoked salmon, 1-2 poached eggs (as you prefer) and a spoonful of sauce. Sprinkle with black pepper and the coriander (if using) and eat straightaway.

delicious. tips

  1. For the best poached eggs, we recommend Burford Browns from Clarence Court (in the UK), which have very bright orange yolks. It’s best to chill the eggs before poaching to help keep the whites around the yolks and, if possible, use super fresh eggs – save older ones for meringues.

    Pouring hot water over the grated potatoes and parsnips starts them cooking, helps achieve the all- important crispy edges and ensures the rösti centres are cooked through

  2. Cook the rösti, cool, then wrap and chill for up to 2 days. Warm on a wire rack in a medium oven until heated through.

    If poaching a lot of eggs you can cook them ahead, then cool in a bowl of iced water. When ready, pop them back in a pan of just simmering water for 1 minute to warm through.

  3. Try adding 300g grated carrot or celeriac to the grated potato base instead of parsnip. Use cooked ham (eggs benedict) or spinach (eggs florentine) instead of salmon.

Recipe By

Sophie Austen-Smith

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