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  3. Eggs Benedict with Rosti, Hot Smoked Salmon and Saffron Hollandaise
  1. Inspiring food service recipes for New Zealand

Eggs Benedict with Rosti, Hot Smoked Salmon and Saffron Hollandaise

Eggs Benedict with Rosti, Hot Smoked Salmon and Saffron Hollandaise – Recipe

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.

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Ingredients per serve

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Rosti

  • Desiree potatoes 2.0 kg
  • Onion 200.0 g
  • Butter 60.0 g

Saffron Hollandaise

To Serve

  • Eggs 20.0 x
  • Baby spinach 500.0 g
  • Hot smoked salmon fillet 1.0 kg

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.

...

Preparation

  1. 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

  2. Saffron Hollandaise

    • Combine saffron threads with 20 ml boiling water. Set aside to cool then mix together with KNORR Hollandaise Sauce and chopped dill.

  3. 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.
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