Poached egg with potato rosti and hollandaise

Categories: March

Ingredients

• 3 medium-sized potatoes, unpeeled
• 2 tbsp horseradish cream
• 1 tbsp plain flour
• 4 eggs
• 50g butter
• 1 tbsp olive oil
• 4 slices of organic smoked salmon or baon
• 2 tbsp finely chopped chives, to garnish
• hollandaise and rocket, to serve

Directions

1. Put the potatoes in a pan of cold, salted water and bring to the boil, then simmer for 8 minutes until parboiled. Drain and cool slightly, then peel and coarsely grate the potatoes into a bowl. Stir in the horseradish and season well. Form into four patties and squeeze out any moisture – ensure they have ragged edges. Dust with flour, then cover.

2. Break the eggs into a shallow pan of simmering water. Reduce the heat to low, then cover and simmer for about 2 minutes. Uncover, turn the heat off, and allow the eggs to sit for 10 minutes.

3. Meanwhile, heat the butter and oil in a frying pan over a medium heat. Add the potato rostis and cook for 2 minutes each side until golden. Transfer each to a warm plate and top with a slice of salmon or bacon. Use a slotted spoon to remove the eggs, cut off the rough edges, then place on top. Drizzle with hollandaise, garnish with chives, season with pepper and serve with rocket.

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