“If you are what you eat, then you might as well eat something good.”
Everyone has one or more signature dishes; typically though, you just don’t call them that unless you are an accomplished chef (which I am definitely NOT). However, with that said, I am very proud of this dish and I created it from scratch after many, many trials … So, I am immodestly calling this my signature dish!
Rosti Eggs Benedict
Although it can be served as the main entrée at any meal, this dish is best suited for breakfast or brunch along with coffee, fresh fruit and maybe a Bloody Mary.
Rosti is simply the Swiss version of our hash brown shredded potatoes. Cooking Light published a recipe for Rosti Casserole with Baked Eggs which inspired me but only barely resembles my recipe. A free magazine in Ontario named Food & Drink published a recipe in 2008 for Rosti Benedict which also inspired and resembles mine but both the others are different enough that I think I can lay claim to Rosti Eggs Benedict.
Uncooked Potato Mixture in baking dish
Ingredients (for 2 servings):
4 oz Greek-style Plain yogurt
2 tablespoons all-purpose flour
2/3 cup shredded Monterey Jack cheese
1/4 cup butter, melted
3 heaping tablespoons of small bacon pieces or diced ham pieces
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
10 oz fresh shredded hash brown potatoes (found packaged in the grocery dairy section)
2 extra large eggs (see comments)
Chopped fresh chives (optional)
Freshly ground black pepper
Cooked Potato Mixture
Hollandaise Sauce Ingredients (or use a packaged mix like Knorr):
1 cup melted butter
3 egg yolks
1 tablespoon of milk or half & half
1 tablespoon of freshly squeezed lemon juice
pinch of cayenne
(Some Comments: Do not add salt during the prep nor salt this dish until you’ve tasted it. The bacon or ham pieces are probably loaded with enough salt to satisfy your taste. You’ve got to be extremely careful and watchful during the last 1 to 3 minutes of baking the eggs … seriously, the seconds mean the difference between a runny yolk and a semi-solid yolk. No two ovens are calibrated the same … at a setting of 400° some will take 8 1/2 minutes for the eggs to bake and some will take 11 minutes so be very, very careful and watchful. You can make a lot of alterations/modifications to this recipe to meet your individual tastes. You can substitute Pepper Jack Cheese or Mexican blend or even Gruyere for the Monterey Jack.. Instead of bacon pieces you can use diced ham or diced smoked salmon or even diced Portobello mushrooms. If necessary you can substitute thawed, frozen shredded hash browns. If you prefer two eggs on your plate instead of one, simply make two indentions in the potato mixure and increase the number of eggs accordingly … no other ingredients need to be adjusted.)
Plates with raw eggs going into the oven
1. Preheat oven to 400°.
2. Combine yogurt and flour in a large bowl mixing well. Add cheese, butter, bacon pieces, black pepper, nutmeg, and potatoes to yogurt mixture and continue mixing well using your hands. Spread potato mixture evenly into a medium size oval baking dish (boat shaped abt 10”x 5”x 1”) coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the bottom of a small bowl, make an indentation in top of potato mixture. Crack open 1 egg and pour it into the indentation without breaking the yolk. Return dish to oven. Bake at 400° for 9-11 minutes or until egg whites are firm and yolks barely move when pan is touched
3. While the dish is baking, prepare the Hollandaise Sauce by combining all the ingredients in a small sauce pan. Bring to a boil and whisk for a minute or two until thick. (Note: an alternative would be to use a prepackaged mix (Knorr makes a great one) and just follow the simple instructions on the envelope.)
Ready to serve
4. Remove the dish from the oven and spoon Hollandaise Sauce liberally over each egg. Sprinkle with fresh chopped chives and black pepper, if desired. Serve immediately. Remember, do not salt till after you’ve first tasted it!
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