Roesti Benedict Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 4 Servings

Ingredients

For the Potato Pancakes
  • 2 large Yukon gold potatoes, peeled and coarsely grated
  • ¾ cup (about 3 ounces) grated Parmesan cheese
  • Salt and freshly ground black pepper
  • Canola oil for frying
For the Hollandaise Sauce
  • 3 egg yolks
  • ½ lemon juice
  • 2 tablespoons white wine
  • 3 tablespoons hot water
  • 2 sticks butter, melted
  • Salt
For the Poached Eggs and For Assembly
  • 4 (1-ounce) slices Brie cheese
  • 4 thin slices prosciutto de Parma, trimmed slightly smaller than the pancake in size
  • Handful of arugula leaves
How to Make It
    To Make the Potato Pancakes
  1. Preheat oven to 200°F. Mix grated potatoes and Parmesan cheese and season with salt and pepper to taste. Form potato mixture into four 4-inch pancakes. Pour enough oil in a large sauté pan to cover the bottom and place over medium-high heat. When oil is hot, add potato pancakes and fry until edges are golden brown, about 3 minutes per side. Remove pancakes to a heatproof plate and place them in the oven to keep warm.
  2. To Make the Hollandaise Sauce
  3. In a double boiler over a water bath, whisk egg yolks, lemon juice, wine, and water, cooking until mixture is frothy, about 2 minutes. Slowly whisk in the melted butter and season with salt to taste. Remove from heat and use immediately.
  4. To Prepare the Poached Eggs
  5. Meanwhile, place water and vinegar in a medium saucepan over medium heat and bring to a simmer (not a boil). Stir water once with a wooden spoon. Crack eggs into the center of the simmering water, one at a time, and cook for 2 minutes. Remove poached eggs with a slotted spoon and serve immediately.
  6. To Prepare the Poached Eggs
  7. Meanwhile, place water and vinegar in a medium saucepan over medium heat and bring to a simmer (not a boil). Stir water once with a wooden spoon. Crack eggs into the center of the simmering water, one at a time, and cook for 2 minutes. Remove poached eggs with a slotted spoon and serve immediately.
  8. To Assemble the Roesti Benedict
  9. Place a potato pancake on each of 4 plates. Layer with a slice of Brie, a slice of prosciutto, and a few arugula leaves. Top each portion with a poached egg. Pour a small ladle of hollandaise sauce over each so that the poached egg is covered. Serve immediately.
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