This rich and delicious dish resembles eggs benedict but is served on a crispy potato pancake, making it a perfect meal for Sunday brunch. Featuring a blend of russet potatoes, eggs, and hollandaise sauce, this delightful dish offers a new twist on a classic favorite.
1: Peel the potatoes and put them in cold water.
2: Coarsely grate the potatoes and onions using a grater or food processor.
3: Use a clean dish towel to squeeze out as much liquid as possible from the mixture and add it to a large bowl.
4: Mix egg, flour, salt, and pepper to the potato mixture until thoroughly combined.
5: Heat olive oil in a pan over medium heat.
6: Create patties about the size of your palm, add to the pan, and flatten with a spatula.
7: Fry for a few minutes on each side until golden, then remove and transfer to a paper towel-lined plate to drain.
8: To poach the egg, boil 4 inches of water in a large pot, reduce heat to low, and add white vinegar.
9: Stir the water in a circular motion, create a vortex, then drop the egg into the center and cook for 3-4 minutes.
10: Remove the poached egg with a slotted spoon and set aside.
11: For hollandaise sauce, blend egg yolks, lemon juice, Dijon, salt, and cayenne in a high-speed blender.
12: Melt ghee separately, then slowly add it into the egg mixture while blending.
13: Begin assembling the rosti: start with a potato pancake, add halloumi, then poached egg, drizzle with hollandaise sauce, and top with arugula, microgreens, and avocado.
