Name: Rösti with Eggs and Carrot Sabayon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 8 to 12 yellow-flesh potatoes, peeled; 3 green onions, finely chopped; 1/4 cup (60 ml) butter; 1/4 cup (60 ml) olive oil; Salt and pepper; 1/2 cup (125 ml) carrot juice; 1 tablespoon (15 ml) lemon juice; 3 egg yolks; 1 tablespoon (15 ml) butter; 6 eggs; Parmesan shavings, to taste; 1 tablespoon (15 ml) fresh chives, chopped

Preparation

RÖSTI
- Grate the potatoes onto a clean tea towel (you will need 1 litre/4 cups grated potatoes). Wring out the liquid by wrapping the potatoes in the towel and twisting it over the sink.
- In a bowl, combine the potatoes and green onions. Season with salt and pepper.
- Heat the butter and oil in two large non-stick skillets over medium heat. Divide the potato mixture into 3 pancakes per skillet, pressing each pancake lightly together. To shape perfectly round rösti, press the mixture into an 8-cm (3/4-inch) cookie cutter. Fry the rösti for 8 minutes over medium heat. Carefully flip the rösti. Continue frying until tender and golden, about 8 minutes. Add butter as needed. Keep warm.
CARROT SABAYON
- In the top part of a double boiler, off the heat, whisk together the carrot juice, lemon juice and egg yolks. Season with salt and pepper. Place the double-boiler over a pot of simmering water and whisk constantly until the sauce is thick and creamy. Cover with plastic wrap. Set over a saucepan of hot (but not boiling) water.
FRIED EGGS
- Melt the butter in a large non-stick skillet over medium heat. Fry the eggs in the butter until the whites are set and the yolks warm, about 5 minutes.
- Top each rösti with a fried egg and drizzle with sabayon. Garnish with Parmesan shavings and chives.

Rösti with Eggs and Carrot Sabayon

Categories

Ingredients

RÖSTI

CARROT SABAYON

FRIED EGGS

Preparation

RÖSTI

CARROT SABAYON

FRIED EGGS

Personal Note