Eggs benedict with a twist and breakfast cocktails

By Charlie Curran

This is a gluten free take on the traditional eggs benedict with a potato rosti in the place of an English muffin.

Serves 2 

Ingredients

· 1 large baking potato

· ½ tsp salt

· Generous nob of butter

· 4 egg yolks

· Splash of white wine

· Few drops of vinegar

· Half a block of unsalted butter

· 4 fresh eggs

· Thickly slice ham

· Spinach, wilted 

Method

To make the Rosti: Peel and grate the potato, add the salt and mix.

After about 2 minutes squeeze out the potato to remove the excess water.

Divide mix into 2 half’s and fry then mould into a thick pancake shape. Fry gently in a pan with butter until golden brown on both sides.

To make the hollandaise: Place the egg yolks, wine and vinegar in a large bowl and mix. 

Place the bowl over a pan of gently boiling water and whisk.

After a few minutes you should have a fluffy white mixture which should have doubled in volume.

Melt half a block of unsalted butter.

Remove egg mix from the pan and slowly drizzle melted butter into it as you whisk.

To poach your eggs: Add a few drops of vinegar to the pan of boiling water, crack 4 fresh eggs into pan and poach eggs for 3 minutes.

Serve rostis topped with your choice of topping traditionally ham. And wilted spinach and 2 poached eggs. Top liberally with your hollandaise