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My sister living in London just asked me for an easy recipe for Hollandaise so thought I would share another of my favourite sunday brekkie or brunch recipes. Have made this one many many times, once for a pre-christmas family get together for 10. Just as easy for 10 as it is for 2. Its also a good one for gluten free breakfasts using the potato rather than using gluten free bread. (Just leave out the flour). Don't be put off by the length of this post. Its all easy - takes a bit of time, but it is so so worth it. You can make it at home for 4 for about the cost of one serving out at a cafe.
To serve 4 with an egg each you will need 3 potatoes, 2 tbsp of horseradish cream, a bit of flour, 4 eggs, butter, extra virgin olive oil, smoked salmon and some fresh rocket or spinich for on the side.
While of course some may say the hollandaise is easier to do in a food processor, why bother - its just as easy with a whisk over a hot pan of water it can be fun and you will have a more satisified feeling.
For the sauce place 2 egg yolks and 2 tbsp water in a glass or stainless steel bowl over a pan of simmering water (not touching). Whisk until creamy and increased in volume. Remove from the heat and slowly add while whisking 225g grams of melted butter until thickened, whisk in juice of half lemon and seasoning. Keep over the pan of hot water to keep warm while you prepare the rest.
If you really want to do it in a food processor put the eggs, lemon and water in the machine, and slowly add the melted butter while the machine is running. Once thickened add the seasoning.
Boil the spuds until just cooked. Not like for a mash, a little less. Drain and cool, roughly grate mix with horseradish cream and salt and pepper and shape into 4 patties. Dust lightly with flour, or don't if you want it gluten free. If you cover and put in the fridge they hold together a bit better in the pan.
Put some butter and EVOO in the pan and fry the rosti until golden on each side. Take care as they will break apart a bit which doesn't matter (It's not sloppy - its rustic). Keep warm in the oven or leave in the pan while you make the eggs and sauce.
Poach your eggs, however you normally do. If you don't normally poach eggs try these tips to keep the eggs holding together. Gentle simmer of water, rather than a rough boil. Always use the freshest eggs possbile. Add a splash of white vinegar to the water somehow helps too. Or you can break each egg into a bowl lined with a small square of cling wrap then bring the corners together and hold together with an elastic band. This is good if you are doing a lot as you can have them all ready, and drop into a pan at the same time. Then just cut the top of the wrap off and slide the egg onto plate.
Assemble the dish. Place a rosti on each plate, top with smoked salmon, a poached egg and spoon over some delicous hollandaise. On the side serve some rocket or baby spinich lightly dressed with lemon juice and seasoning.
Enjoy !
