“If you are what you eat, then you might as well eat something good.”
Rosti Eggs Benedict
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!
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.
A footnote about this recipe ... I created this recipe back in 2010 but it wasn't until I recently moved it from my old website to the new one that I determined the nutritional information. I was totally knocked off my feet when the online recipe nutrition calculator showed that the original recipe on the old website had almost 700 calories in a single serving! I immediately did a 'make-over' on the recipe and was able to save the taste with this newly improved recipe. I've explained how I did it in the recipe FAQ.
All Content © 2010-2023 All Rights Reserved, J. Taylor, Marshall, TX
Ingredients
Instructions
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Preheat oven to 400° and assemble ingredients.
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Combine yogurt and flour in a large bowl mixing well. Add cheese, butter, bacon pieces, black pepper, nutmeg, and potatoes to yogurt mixture.
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Continue mixing well using your hands or a silicone cake batter spatula until all the ingredients are well combined.
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Spread potato mixture evenly into a shallow 5” diameter oven-safe ramekin that’s been coated with cooking spray. Bake at 400° for 30 minutes or until bubbly.
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While the dishes are baking, prepare the Hollandaise Sauce by opening the package of mix and following the simple instructions on the package envelope. If you prefer to make your sauce from scratch, there are numerous recipes online including some easy blender recipes.
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Remove dishes from oven. With the bottom of a small bowl or using a large spoon, make an indentation in top of the cooked potato mixture.
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Crack open 1 egg and pour it into the indentation without breaking the yolk. Return dish to oven.
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Bake at 400° for 9-11 minutes or until egg whites are firm and yolks barely move when dish is touched.
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Once you've determined that the eggs are baked, remove the dishes 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!
Serving Size 1 ramekin
Servings 1
- Amount Per Serving
- Calories 353kcal
- % Daily Value *
- Total Fat 18g28%
- Cholesterol 213mg71%
- Sodium 636mg27%
- Potassium 549mg16%
- Total Carbohydrate 28g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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 Monterey Jack or Pepper Jack Cheese or Mexican blend or even Gruyere for the Mozzarella .. 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 mixture and increase the number of eggs accordingly … no other ingredients need to be adjusted.
Moisture content of the ingredients is important to the success of this recipe. Potatoes must be well drained as well as the cubed ham (if you opt to use it).
Calories will be added if you use real butter instead of the Land O Lakes Light Butter with Canola Oil.
