Egg and Hollandaise

Celeriac Rosti with Poached Egg and Hollandaise

This recipe combines the richness of a fried egg, the creaminess of hollandaise sauce, and the earthy flavour of celeriac, making it perfect for breakfast or lunch.

Ingredients For Celeriac Rosti with Poached Egg and Hollandaise Recipe

  1. Grate and peel a single large celeriac.
  2. two eggs
  3. Two tsp flour
  4. To taste, add salt and pepper.
  5. Five cups of olive oil
  6. Two eggs (for cooking)
  7. One jar of hollandaise sauce, either store-bought or homemade.
  8. Parsley that has been chopped for a garnish

Instruction For Celeriac Rosti with Poached Egg and Hollandaise

  1. Preheat the oven to 400°F, or 200°C.
  2. Place the chopped celeriac on a fresh kitchen towel and wring out as much moisture as possible.
  3. Grate the celeriac and place in a bowl with the eggs, flour, pepper, and salt. Until everything is well combined, thoroughly stir everything together.
  4. In a large pan, preheat the olive oil over medium-low heat.
  5. Spoon the celeriac mixture into the pan to form tiny cakes. Cook for three to four minutes on each side, or until golden brown and crispy.
  6. While preparing the scrambled eggs, place the rosti on a baking pan and preheat the oven to keep them warm.
  7. In a pot, slowly bring the water to a boil. It will aid in the cooking of the eggs. Place a cracked egg into a little plate or bowl. Gently stir the eggs a little in the water, and then place them in the centre. The eggs should be poached for three to four minutes, or until the yolks are still runny but the whites are set.
  8. Remove the eggs from the water using an angled spoon and place them on a paper towel to drain.
  9. To assemble the dish, place a celeriac rosti on each plate, then place an egg on top and pour hollandaise sauce over it. As a garnish, feel free to add some chopped parsley.

Tips and Techniques:

  • To improve the flavour of the celeriac combination before cooking, stir in some grated cheese or chopped herbs.
  • If speed is of the essence, you can expedite the process by using pre-cut celeriac.
  • You can add a touch of chilli pepper, lemon juice, or Dijon mustard to the hollandaise sauce to alter its flavour.

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