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Eggs Benedict with roesti potatoes
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 349
  • Fat about 28g
  • Carbohydrates about 9g
  • Protein about 15g
This is needed
This is needed for 4 people
Roesti
  • 1 tbsp olive oil
  • 250 g waxy potatoes, cooked in their skins, day-old, coarsely grated
  • 0.25 tsp salt
To bake
  • 2 pinches salt
  • 100 g thin green asparagus
  • 1 tbsp olive oil
  • 4 slices cured ham
Sauce
  • 0.5 dl white wine
  • 1 shallot, finely chopped
  • 0.5 tbsp herbal vinegar
  • 1 fresh egg yolks
  • salt and pepper to taste
  • 50 g butter, cut into pieces
  • 30 g Parmesan, finely grated
Poaching eggs
  • 1.5 litres water, boiling
  • 1 dl herbal vinegar
  • 4 eggs
To serve
  • 50 g purslane
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And that's how it's done
And that's how it's done
Roesti
Combine the potatoes, oil and salt, shape into four 5-mm-thick squares on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Mix together the asparagus, oil and salt. Remove the roesti from the oven, place the asparagus on the roesti squares, put the cured ham next to the roesti, cook for a further 10 mins.
Sauce
Boil the wine, vinegar and shallot in a pan. Turn down the heat, reduce the liquid to approx. 1 tbsp, strain into a thin-sided bowl, leave to cool. Add the egg yolk to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Stir in the cheese. Remove the bowl, season.
Poaching eggs
Bring the water and vinegar to the boil in a wide-bottomed pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins.
To serve
Place the crispy cured ham chips on top of the asparagus roesti, then top with the purslane, poached eggs and sauce.