Rösti potatoes Benedict with prosciutto chips and frisée
French + Swiss + American cuisine · Bruno Albouze · ♥ 4.3K likes · 124.2K views · 5 min video
No ratings yet
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- potatoes
Parboil the potatoes (cook them halfway through), peel and cool.
- eggs
- salt
- white vinegar
Add salt and white vinegar to boiling water and cook the eggs in their shells for six minutes.
- frisee
Remove any dark spots and wilted greens from the frisée, trim the bottom and put it in ice water.
Cleaning the frisée
- prosciutto slices
Sandwich the prosciutto slices between two silicone mats on trays and bake for about 20 minutes into chips.
- melted butter
- olive oil
- salt
- pepper
Shred the parboiled potatoes and season with melted butter, olive oil, salt and pepper.
Shape individual patties inside a five-inch (12 cm) pastry ring (optional; one large rösti also works).
Cook seven minutes on each side and keep warm in the oven until served. They can also be deep-fried.
Hollandaise: room-temperature egg yolks with salt, pepper, cayenne, a drizzle of lemon juice and a splash of hot water, emulsified with very hot butter.
Quick hollandaise
- egg yolks
- salt
- pepper
- cayenne
- lemon juice
- hot water
- butter
If needed, set the bottom of the container in hot water for about 30 seconds.
- shallots
- EVOO
- red wine vinegar
Dressing: sweat minced shallots in extra virgin olive oil, deglaze with red wine vinegar, and toss the frisée in it.