INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 4 eggs, poached
- 1 bunch asparagus, trimmed, steamed
SWEET POTATO ROSTI:
- 40g good-quality rindless bacon or pancetta, cut into thin strips
- 250g sweet potato, peeled, coarsely grated
- 1 1/2 tablespoons plain flour (substitute gluten-free flour, if preferred)
- 1 egg
SAUCE:
- 3 egg yolks
- 1 tablespoon lemon juice
- 100g butter, melted, cooled
INSTRUCTIONS:
For the sweet potato rosti, heat a large frying pan over medium-high heat. Add the bacon or pancetta. Cook, stirring, for 5 minutes or until light golden. Transfer to a large bowl. Add the grated sweet potato, flour and egg. Season. Stir until combined.
Wipe the pan clean with paper towel. Heat 1 tbs oil over medium heat. Place tablespoonfuls of the sweet potato mixture in the pan, spreading each into a round. Partially cover and cook for 3-4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and mixture.
Divide rosti among plates. Top with poached eggs and 1 tbs hollandaise (you will have leftovers, which can be stored in the fridge). Serve with asparagus.
(Source: https://www.taste.com.au/recipes/eggs-benedict-sweet-potato-rosti/ipe2qj4b)
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