Eggs Benedict with Rosti, Hot Smoked Salmon and Saffron Hollandaise
Potato rosti is a great alternative base to a traditional English muffin or another toast option for eggs benedict. Saffron threads will add a touch of indulgence to the hollandaise sauce too.
Casual Dining
Eggs
Breakfast & Brunch
Other European
Ingredients per serve
Eggs Benedict with Rosti, Hot Smoked Salmon and Saffron Hollandaise
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+
€0.0
Rosti
Desiree potatoes
/kg
2.0 kg
0%
Onion
/g
200.0 g
0%
Butter
/g
60.0 g
0%
Saffron Hollandaise
KNORR Hollandaise Gluten Free Sauce 1 L
/g
800.0 g
0%
Saffron threads
/g
1.0 g
0%
Dill
/g
50.0 g
0%
To Serve
Eggs
/x
20.0 x
0%
Baby spinach
/g
500.0 g
0%
Hot smoked salmon fillet
/kg
1.0 kg
0%
/
Rosti
-
Desiree potatoes 2.0 kg
-
Onion 200.0 g
-
Butter 60.0 g
Saffron Hollandaise
-
Saffron threads 1.0 g
-
Dill 50.0 g
To Serve
-
Eggs 20.0 x
-
Baby spinach 500.0 g
-
Hot smoked salmon fillet 1.0 kg
Preparation
-
Rosti
- Peel and coarsely grate potatoes and place in a large colander. Coarsely grate onion add to colander. Using hands squeeze out as much liquid as possible.
- Transfer to a large bowl, add melted butter and stir to combine. Season well.
- Shape mixture into ten rounds and shallow fry in a large pan for 3-4 minutes each side or until golden and cooked through. As they are cooking, flatten cakes slightly into rounds about 8cm in diameter. Drain and keep warm
-
Saffron Hollandaise
- Combine saffron threads with 20 ml boiling water. Set aside to cool then mix together with KNORR Hollandaise Sauce and chopped dill.
-
To Serve
- Poach eggs.
- Sauté baby spinach and season.
- Arrange rosti on serving plates. Top with spinach, flaked smoked salmon and eggs. Pour over saffron hollandaise.
