1 medium starchy potato per rosti
1/4 small brown onion per rosti
Pinch Pink Salt Flakes to taste
Freshly ground black pepper to taste
Flavourless oil for shallow frying as needed
3 egg yolks
20g lemon juice
Pinch Pink Salt Flakes
Freshly cracked black pepper to taste
A few fresh herbs of choice
2 tsp French Mustard
100g butter, melted
1 egg per serving
1 Handful baby spinach per person
3 tbsp butter
4 cloves garlic,
crushed 600g washed spinach, stems removed
Freshly grated nutmeg
Pink salt flakes and freshly
Ground black pepper
1. To make the rosti, preheat oven to 180°C.
2. Peel and grate potatoes and onions with a coarse grater, or use a food processor attachment. Turn out onto a large clean tea towel. Squeeze as much liquid out of the mixture as you can, over a sink.
3. Place dry potato, onion mix into a bowl and add all other ingredients apart from oil. Stir vigorously to combine completely.
4. Meanwhile, heat enough oil to cover a small cast iron fry pan to 1 cm depth on a medium high heat. Dollop mixture into the hot oil and press flat to spread into a small pancake size.
5. Fry gently until golden, turning and repeating on the other side. Transfer to an oven tray and keep hot until you are ready to serve.
6. To make the Simple Hollandaise, Place all ingredients except melted butter into a food processor and blend at least 60 sec to emulsify. Scrape down sides of bowl and add melted butter through the lid slowly, as you continue to blend until a thick consistency is achieved.
7. Serve Rosti piping hot, with poached eggs, wilted spinach and drizzled with the Simple Hollandaise.
1. Heat a fry pan over medium heat. Add butter and garlic. Sautè garlic in butter 2 minutes.
2. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt.
3. Add more spinach and repeat the process until all of the spinach is incorporated.
4. Season the wilted spinach with salt and pepper and nutmeg, then serve.
How to Poach Eggs:
1. To make poached eggs, fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
2. Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
3. Turn off the heat and cover the pan. Set a timer for 6 minutes.
4. After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water