Delicious UK – (01)January 2021

Röstieggsroyale

SERVES 4. HANDS-ON TIME 45 MIN

MAKE

AHEAD

Cooktherösti,cool,then

wrapandchillforupto 2

days.Warmona wirerackin

a mediumovenuntilheatedthrough.

If poachinga lotofeggsyoucan

cookthemahead,thencoolina bowl

oficedwater.Whenready,popthem

backina panofjustsimmering

waterfor1 minutetowarmthrough.

FOOD

TEAM’S

TIPS

Forthebestpoachedeggs,

werecommendBurford

BrownsfromClarence

Court,whichhavesuperbright

orangeyolks.It’sbesttochillthe

eggsbeforepoachingtohelpkeep

thewhitesaroundtheyolksand,if

possible,usesuperfresheggs–

saveolderonesformeringues.

Pouringhotwateroverthegrated

potatoesandparsnipsstartsthem

cooking,helpsachievetheall-

importantcrispyedgesandensures

the rösti centres are cooked through.

• 500gwaxypotatoes(we used
  charlotte),grated


• 300gparsnips, grated (see swaps)


• 1 tspsalt


• 40gplainflour


• 75gbutter, melted, plus extra for
  frying


• Splasholiveoil


• 4-8mediumfree-rangeeggs (see
  MakeAheadandtips)


• 300gsustainablehot-smoked
  salmon fillet, flaked (see swaps)
  
  
  • Smallhandfulfresh coriander
    leaves (optional)
  
  
  
  

FORTHECHEAT’SHOLLANDAISE

• 15gbutter, melted and
  cooled


• 5 tbspcrèmefraîche


• 2-3tspdijonmustard


• Gratedzestandjuice1 lemon


• 1 tbspchoppedfresh chives, plus
  extra to garnish

YOU’LLALSONEED...

• Largebakingtraylinedwith
  compostable baking paper

1 Heattheovento140°C/120°Cfan/

gas1 orturntoa warmingsetting.

2 Mixthegratedpotatoesand

parsnipsina colanderinthesink.

Poura kettleoffreshlyboiledwater

over(seetips),thenleaveuntilcool

enoughtohandle.Sprinkleover the

saltandmixwell,thentake

handfulsofthemixtureand squeeze

outanyexcessliquid.

3 Addthepotatoes/parsnipstoa

mixingbowl,thenstirintheflour,

75gmeltedbutterandplentyof

blackpepper.Heata littleextra

butteranda splashofoilina frying

panovera mediumheat.

4 Dividethepotatomixtureinto

8 equalportions,thenshapeinto

roughballs.Add4 ballstothepan,

thensquashdownslightlywiththe

backofa spatulatomake4 patties,

about10cmwide.Leavetheedges

straggly so you get some extra

crispybits.Fryfor6-8minuteson

eachsideuntilgoldenandcrisp.

Transfertothepreparedbakingtray

andkeepwarmintheovenwhile

yourepeatwiththeremaining

mixture,addingthemtothetray

tokeepwarm(orseeMakeAhead).

5 Tomakethecheat’shollandaise,

whisktogetherthebutter,crème

fraîche,mustard,lemonzestand

juiceandchoppedchives, then

seasontotaste.

6 Topoachtheeggs,filla largepan

about5cmdeepwithboilingwater

fromthekettle,thenbringto

a gentlesimmer.Crackinthe

eggs(youmayneedtodothisin

2 batches)andcookfor3-4minutes

untilthewhitehasjustsetandthe

yolkremainsrunny,thenremove

witha slottedspoonanddrainon

a platelinedwithkitchenpaper.

7 Serve2 warmröstiperperson,

toppedwithhot-smokedsalmon,

1-2poachedeggs(asyouprefer)

anda spoonfulofsauce.Sprinkle

withblackpepperandthecoriander

(ifusing)andeatstraightaway.

PERSERVING(WITH1 EGG)

709kcals,45gfat(22gsaturated),

30.7gprotein,41.9gcarbs(6.4g

sugars), 3g salt, 7.1g fibre

Starttheyearwitha wonderfulbrunch.My 2021 twistoneggsroyale

switcheslightlytoastedmuffinswitha supercrispyröstibase.I’vealsotaken

awaythestressofhomemadehollandaisewitha niftycheat’sversionthat’s

readyinminutes.Servewithbuck’sfizzifyouwanttouptheanteorchillout

withsteamingcoffee,freshly squeezed orange juice and the Sunday papers

SOPHIE AUSTEN-SMITH, DEPUT Y FOOD EDITOR

Rösti eggs royale

BRUNCHOF DREAMS

COVER

STAR

RECIPE

EASYSWAPS

Tryadding300ggratedcarrotor

celeriactothegratedpotatobase

insteadofparsnip.Usecookedham

(eggsbenedict)orspinach(eggs

florentine) instead of salmon.

NEXT
MONTH
Theultimate
rainy-day snack