Potato Rosti Eggs Benny

Directions

Hollandaise Sauce

Melt butter in a small pan and transfer to a small pitcher. Place egg yolks in a medium sized bowl and place on a pot containing about 1 ½ inches of gently simmering water. Ensure the bottom of the bowl is not in contact with the water to prevent the eggs from curdling. Add white wine vinegar and mustard.  Whisk together until the eggs double in volume and become ribbon like. Gradually add small amounts of butter to the bowl, whisking well between each addition. Once all the butter is incorporated the sauce will be smooth and thickened. Loosen the mixture with a splash of water and season with lemon juice and salt to taste.

Potato Rosti

Peel and grate potatoes on large holes of box grater. In a large bowl, thoroughly mix potatoes with salt. Allow to sit at room temp for 10 to 15 minutes.  Squeeze potatoes to remove any excess water. Place a large frying pan over medium heat and add a small amount of vegetable oil. Shape potatoes into four ¼ inch rounds. Cook until dark golden brown on both sides and potato is cooked through. Add additional oil if required to avoid sticking.

Poached Eggs

To poach eggs, fill a wide based pot ⅔ full with water and add vinegar. Bring to a light simmer over medium heat. Crack one egg into a cup and gently pour it into the water. Repeat with remaining eggs. Cook between 2 minutes for a really soft poached egg and 4 minutes for a firm egg. Remove eggs from water with a slotted spoon. 

To serve, place 1 potato rosti on each plate. Top with one slice of ham, two poached eggs and generously coat with hollandaise sauce. Top with green onions and smoked paprika and serve immediately.

Serves 4