Eggs Benedict with roesti potatoes

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 349 Kcal, 15g Protein, 9g Carbohydrates, 28g Fat


  • Roesti
  • 250 g waxy potatoes, cooked in their skins, day-old, coarsely grated
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • To bake
  • 100 g thin green asparagus
  • 1 tbsp olive oil
  • 2 pinches salt
  • 4 slices cured ham
  • Sauce
  • 0.5 dl white wine
  • 1 shallot, finely chopped
  • 50 g butter, cut into pieces
  • 1 fresh egg yolks
  • 0.5 tbsp herbal vinegar
  • salt and pepper to taste
  • 30 g Parmesan, finely grated
  • Poaching eggs
  • 4 eggs
  • 1.5 litres water, boiling
  • 1 dl herbal vinegar
  • To serve
  • 50 g purslane

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  • Roesti

    Combine the potatoes, oil and salt, shape into four 5-mm-thick squares on a baking tray lined with baking paper.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C. Mix together the asparagus, oil and salt. Remove the roesti from the oven, place the asparagus on the roesti squares, put the cured ham next to the roesti, cook for a further 10 mins.
  • Sauce

    Boil the wine, vinegar and shallot in a pan. Turn down the heat, reduce the liquid to approx. 1 tbsp, strain into a thin-sided bowl, leave to cool. Add the egg yolk to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Stir in the cheese. Remove the bowl, season.
  • Poaching eggs

    Bring the water and vinegar to the boil in a wide-bottomed pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins.
  • To serve

    Place the crispy cured ham chips on top of the asparagus roesti, then top with the purslane, poached eggs and sauce.

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