Potato rösti with eggs benedict and smoked salmon

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Potato rösti with eggs Benedict and smoked salmon: a delicious brunch recipe from the FoodWeLove box from April. A first on Culy, then! The FoodWeLove box from April breathes ‘spring’ and is full of products that give you all the inspiration you need for a perfect Easter brunch. So order the April box

Brunch dish for 6 people:

  • 800 grams of potatoes
  • 2 onions
  • sunflower oil
  • 8 eggs
  • 600 grams of smoked salmon
  • chives
  • salt and freshly ground pepper

For the sauce

  • 6 egg yolks
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 300 grams of butter
  • salt and freshly ground pepper

Grate the potatoes and onions with a coarse grater. Toss them together in a bowl and add salt and freshly ground pepper. Heat a dash of sunflower oil in a frying pan and scoop small mounds of the potato mixture into the pan with a spoon. Flatten slightly with a spatula. Bake the cookies for about 3 minutes per side. Drain on kitchen paper.

Poach the eggs. Watch the video below to see how you can do this very easily: 

First place a slice of smoked salmon, and then carefully place the eggs on the rösti.

For the sauce: mix the egg yolks with salt and freshly ground pepper for 1 minute in a blender or use your hand blender. Heat the lemon juice and vinegar in a saucepan. Add the hot liquid to the blender very slowly while it is running. Melt the butter in the same saucepan and add. Mix well.

Serve the rösti with a generous scoop of Hollandaise sauce and some fresh chives.

Source: Culy by culy.nl
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