Rösti eggs royale
- Published: 22 Dec 20
- Updated: 18 Mar 24
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.
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Serves 4 -
Hands-on time 45 mins
Nutrition
- Calories
- 709kcals
- Fat
- 45g (22g saturated)
- Protein
- 30.7g
- Carbohydrates
- 41.9g (6.4g sugars)
- Fibre
- 7.1g
- Salt
- 3g
delicious. tips
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
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.
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.