Rösti eggs royale
Prep
10 mins
Cook
15 mins
Servings
6
Difficulty
Medium
This is my go to brunch dish when I want to impress without spending hours in the kitchen. Rösti eggs royale comes together in just 25 minutes and combines crispy potato cakes with silky poached eggs, smoked salmon, and creamy hollandaise. The star ingredient here is the spinach, which sneaks in iron and vitamins while adding beautiful color to your plate. What I love most is how forgiving it is to make, even if you're new to poaching eggs. It feels fancy enough for guests but simple enough for a lazy weekend breakfast.
Ella x
Ingredients
- 300 gramspotato rosti(pack potato rösti)
- 1½ tbspwhite wine vinegar
- 6british blacktail medium free range eggs(eggs)
- 120 gramsbaby spinach
- 180 gramshollandaise sauce
- 6 slice/ssmoked salmon
- 2 sprig/sdill(fronds roughly chopped)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Put the rösti on a baking tray and bake for 15 minutes. Meanwhile, half fill a large, wide pan with water and bring it to the boil. Boil the kettle.
- 2
Five minutes before the rösti are cooked, add the vinegar to the pan and reduce the heat so that it is no longer bubbling. One at a time, crack the eggs into a ramekin and tip into the water, in different areas of the pan. Cook for 3½ minutes, then transfer to a plate lined with kitchen paper.
- 3
Put the spinach in a colander, sprinkle over a little salt, then, over the sink, pour over the just-boiled water from the kettle. Use the back of a spoon to squeeze out the excess water. Heat the hollandaise according to pack instructions.
- 4
Divide the rösti between 6 small plates, then layer up each with a spoonful of spinach, a slice of smoked salmon, a poached egg and a generous spoonful of hollandaise. Scatter over a little freshly ground black pepper and the dill.
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