Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bacon rosti with hollandaise sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bacon Rosti with Hollandaise Sauce is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Bacon Rosti with Hollandaise Sauce is something which I’ve loved my whole life.
When all the butter is added you should have a smooth glossy sauce. Remove from the heat and cover to keep warm. A potato rosti with bacon and a poached egg for breakfast has to be one of the best ways to start the day.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bacon rosti with hollandaise sauce using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Bacon Rosti with Hollandaise Sauce:
- Make ready 3 Potatoes large
- Get to taste Salt
- Get 30 g Butter
- Get handful Coriander leaves (chopped finely)
- Prepare 4 Eggs (poached)
- Take 3 bacon Streaky (strips)
- Get handful Chives for garnish (finely chopped)
- Make ready Hollandaise sauce For
- Get 2 Egg yolks
- Get 1 tbs Lemon juice (freshly squeezed)
- Take 3 sprigs thyme Fresh
- Take 100 g Butter cut into cubes (room temp)
- Make ready pinch White pepper
One thing I have been craving with this pregnancy is crepes. So I suggested a "Crepe Bar" for our Christmas Eve Dinner. We went all out for the buffet. There were sweet varieties of crepes and these savory crepes.
Steps to make Bacon Rosti with Hollandaise Sauce:
- For Rosti: Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
- Coarsely grate the potatoes and season with salt and parsley leaves or coriander leaves. Heat half the butter in a small, heavy-based frying pan until sizzling, and then add the grated potato. Allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible.
- Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
- Add the rest of the butter to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.
- For hollandaise sauce: put the egg yolks, lemon juice, chopped thyme and white pepper in a small bowl and whisk to combine.
- Place the bowl over a saucepan of simmering water and whisk constantly for 8 minutes, or until thickened slightly.
- Add 100g butter, 2-3 cubes at a time, whisking constantly. Do not add any more butter until all the butter has been incorporated properly. When all the butter is added you should have a smooth glossy sauce. Remove from heat and cover to keep warm.
- Cook's Tip: Remember to keep whisking so the sauce does not separate.
- Plating the dish: Place the potato rosti in the center of the plate. Top with 2 eggs poached, and crispy bacon strips, pour hollandaise sauce over the top and garnish with chives. Serve hot.
Classic Hollandaise Sauce - Michael Ruhlman whips up some Hollandaise the old fashioned way, with a whisk. Smoked Salmon, Dill, and Goat Cheese Quiche. To make the hollandaise sauce, place the vinegar and water in a pan and whisk in the egg yolks over a low heat till warm. Place a potato cake in the centre and top with a poached egg. Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔlɑ̃dɛz]), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction).
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