SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm - check with a skewer or paring knife - or they will be impossible to grate.
Provided by David Tanis
Categories breakfast, brunch, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
- Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
- Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
- Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
- Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
- Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
- Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS
In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!
Provided by MarieRynr
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
- Using the large hole of a box grater, shred the potatoes.
- Season the shredded potatoes with salt and pepper and form them into 6 cakes.
- In a large skillet; heat half the butter over medium heat.
- Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
- Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
- To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
- Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
- To serve and garnish; place one warm rosti potato in the center of each warmed plate.
- Form two slices od salmon into circular ribbons on top of each rosti.
- Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
- Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.
Nutrition Facts : Calories 421.3, Fat 30, SaturatedFat 15.7, Cholesterol 480.8, Sodium 182.3, Carbohydrate 22.8, Fiber 2.8, Sugar 1.8, Protein 15.5
SWISS RöSTI AND POACHED EGGS
Provided by Milton Crawford
Categories Egg Potato Breakfast Brunch New Year's Day
Number Of Ingredients 7
Steps:
- Milton's Method
- Scrub the potatoes and place them, with their skins still on, in a large pan filled with cold, salted water. Bring to a boil and cook for about 10 minutes (they should become slightly more tender but remain firm), then drain and allow them to cool for at least 30 minutes.
- Peel the potatoes, then coarsely grate them into a bowl with a hand grater, adding plenty of seasoning and the minced cloves of garlic. Make sure the garlic and seasoning are evenly distributed.
- Melt the butter and olive oil in a large, non-stick frying pan. When the pan is hot, add the potato. Cook for five minutes over fairly high heat. When the underside begins to turn golden, flip the mixture over (it won't stick together at this stage), then, using a metal slice, divide it into four roughly circular "cakes," about an inch deep, in the pan.
- Press each "cake" down slightly with the slice and cook for a further five minutes on high heat, then flip them over (the potato should now be sticking together) and turn down the heat to low-medium. Cook gently for another 10 minutes on each side, checking occasionally to make sure that the potato does not burn.
- About five minutes before your rösti is ready, heat some salted water in a saucepan with the vinegar, for poaching the eggs. The temperature is right when there are little bubbles slowly rising to the surface; the water should not be boiling vigorously. Break the eggs into the water and cook on low to medium heat for 4-5 minutes for a soft-poached egg.
- Divide the rösti between two plates. Drain the eggs using a slotted spoon, rinse under a little cold water, then drain once more, and place an egg on each rösti. Season with salt and freshly ground pepper and serve.
EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
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