Recipes | Ontario Potato Rösti Eggs Florentine
Ontario Potato Rösti Eggs Florentine
Golden, crispy rösti, made with Ontario-grown Yukon Gold potatoes, serves as the base for this vegetarian take on the brunch classic: Eggs Benedict. This rendition replaces the English muffin with the rösti and the ham with garlicky sautéed spinach. The dish is finished with the traditional poached eggs covered in a blanket of buttery hollandaise sauce. This is the ultimate slow Sunday meal.
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
Potato Rösti
- 1 Lb. Yukon Gold Potatoes, Scrubbed
- 1/2 Tsp. Kosher Salt
- To Taste Fresh Ground Pepper
- 3 Tbsp. Unsalted Butter, Divided
- 2 Tbsp. Neutral Oil (Eg. Canola Oil)
Poached Eggs
- 1 Tbsp. White Vinegar
- 4 Large Ontario Eggs
Sautéed Spinach
- 2 Tbsp. Olive Oil
- 2 Cloves Garlic, Thinly Sliced
- 1 Tsp. Crushed Red Pepper Flakes
- 312g Baby Spinach
- 1/2 Tsp. Salt
- 1 Tbsp. Lemon Juice
- To Taste Fresh Ground Pepper
Hollandaise Sauce
- 2 Large Egg Yolks
- 1 Tsp. Water
- 1 Tsp. Lemon Juice
- Pinch Salt
- 1/2 Cup Unsalted Butter, Melted and Hot
- 1/8 Tsp. Cayenne, For Sprinkling
Instructions
Step 1
For the Rösti Shred the potatoes on a cheese grater. Place the potato in a clean, lint-free tea towel and squeeze and drain any excess moisture. Set aside.Step 2
Melt one tablespoon of butter and pour it over the potatoes. Add the salt and fresh ground pepper. Toss to coat.Step 3
Melt the remaining butter over medium-low heat in a large cast-iron skillet. Add the oil. Place four 1/2 cup mounds of the potato mixture in the skillet. Gently flatten them out into a patty shape. Resist the urge to press on them to condense them; they will hold together on their own. Fry for 8 minutes or until golden. Flip and repeat on the opposite side.Step 4
Place the finished rösti in a low (150° F) oven to keep them warm while you prepare the rest of the meal.Step 5
For the Eggs While the rösti are cooking, heat 3-4 inches of water in a large non-stick skillet. Once the water comes up to the barest simmer, stir in the vinegar and turn the heat down to low.Step 6
Crack the eggs one by one into a ramekin and carefully place the eggs in the water. Cover and cook for 4-5 minutes or until the yolks are just set. Take the eggs out of the water using a slotted spoon. Transfer them to a plate lined with a paper towel to drain.Step 7
For the Spinach Once all the rösti are fried, wipe out the skillet and add the olive oil. Stir in the garlic and sauté until golden.Step 8
Add the spinach, crushed red pepper flakes, and salt. Sauté until the spinach wilts. Take the greens off the heat and stir in some lemon juice and fresh ground pepper.Step 9
For the Hollandaise Place the yolks, water, lemon juice, and salt in a tall glass. Place an immersion blender inside the glass and blitz on low. Slowly stream in the butter until a thick sauce forms.Step 10
To Assemble Place two rösti on a plate and add a spoonful of spinach to each. Top the spinach with poached eggs and pour the sauce over top. Sprinkle with cayenne and serve immediately.
