The Kumara Rosti and the Hollandaise really are the star of this dish. The perfect late breakfast meal, or early morning, if you’ve been getting up to watch the world cup.
he toppings, feel free to chop and change to suit your taste, I like to alternate the smoked salmon for haloumi every now and then, and both options are delicious.
You can get the meal started in advance, making the rosti, spinach and hollandaise early, ready to be warmed and assembled when the eggs are poached.
The recipe serves four, but could easily be doubled or halved.
- 4 medium kumara, grated
- 1 tbsp salt
- 2 egg whites
- oil, for frying
Grate the kumara and stir through the salt. Leave to sit for 10 – 20 minutes while you prepare the hollandaise.
After sitting, squeeze the kumara to remove excess liquid, you’ll be surprised how much comes out. Stir in the egg whites.
Heat half a cm of oil in a frying pan and use your hands to mould and flatten balls of camera, fry then in the oil, turning after 3-4 minutes. Once cooked on both sides I like to put them in a hot oven for ten more minutes to make sure they cook through, and to keep them warm while you get everything else ready.
- 80grams butter
- 2 egg yolks
- 3 tbsp lemon juice
Make a double boiler. Place a small saucepan of water over a low heat. Place a glass or metal bowl over the top of the saucepan so that no steam can escape. This creates a gentle heat to cook your hollandaise.
Put the yolks and butter into the bowl and whisk constantly as the butter melts. Whisking is important, you want the butter to mix in with the yolk before it cooks. Once all butter is melted, continue whisking for a minute or two till it has thickened a little.
Remove from heat and whisk in the lemon juice. Do this quickly, while it is still warm. Set aside, it will continue to thicken, this is ok, as when it is spooned over the warm eggs it will melt a little.
- 150 grams spinach
- 2 cloves garlic
- 1 tbsp oil
Pour boiling water over the spinach and drain. Heat the oil in a saucepan, and add the lightly wilted spinach. Cook, stirring, for a few minutes till wilted.
200 grams smoked salmon (or 200 grams Haloumi cheese, sliced and fried)
8 Eggs, poached in hot water
Everyone has their own poaching tricks. I do mine in a large saucepan on a low simmer, with a spoonful of vinegar in the water.
On a plate place two warm rosti. Place a small pile of spinach on top of each. Next layer smoked salmon, or a slice of fried haloumi, place the poached egg on top, then spoon over the hollandaise and watch it melt down over the egg and rosti.