Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

For the rösti

  • 2 large floury potatoes (e.g. Rooster) (approximately 500g)
  • 2 tablesp. rapeseed or olive oil
  • 1 egg yolk
  • Salt and freshly ground pepper

For the Hollandaise

  • 60g butter
  • 2 medium egg yolks
  • 2 tablesp. white wine vinegar
  • Squeeze of lemon juice

To serve

  • 12 green asparagus spears, cut in half
  • 4 large eggs
  • 1 teasp. white wine vinegar
Cooking time: 45 MIN

To make the rösti,

  1. Peel and grate the potato into a clean tea-towel and squeeze any excess water out. Place the potato into a bowl, season, add the egg yolk and mix well. Divide into 4 and then shape into a rösti (flat circular shape approx. 15 cm in diameter).
  2. Place a non-stick frying pan over a medium heat add the oil. Carefully place the rösti in the pan and cook for 4-5 minutes before turning them over. The rösti should be golden and crisp before turning.
  3. While the rösti is cooking, heat a large pan filled with about 3 inches of water and the vinegar ready to poach the eggs. The water should be barely simmering.

For the Hollandaise,

  1. Use a microwave to melt the butter, ensuring that the butter is hot.
  2. Place the eggs yolks and vinegar in a bowl and while whisking, gradually add the melted butter and lemon juice to the mixture.

To serve,

  1. Cook the asparagus in a small saucepan of water for 3 minutes.
  2. Crack the eggs into the water with the vinegar and poach for 3-4 minutes for a runny yolk.
  3. To assemble, place the golden, crispy rösti on the plate, add the asparagus, followed by the poached egg and finally drizzle over the hollandaise sauce.

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