Nothing says brunch quite like Eggs Benedict. Add in some Canadian Sparkling Wine and some BC smoked salmon for a winning combination. This recipe also substitutes potato rösti for an English muffin making it gluten-free. From start to finish, with practice this takes less than 30 minutes. Its quick especially if you have leftover cooked potato from the night before for the rösti. Traditional Hollandaise usually includes lemon juice. Using a crisp, fresh, dry sparkling wine, we omit the lemon and add a bit of cider vinegar for a bright taste that is 100% local.
1 lb 450 g 2-3 medium/large Yukon gold potato
1/2 tsp salt
4 tbsp butter
Boil or bake potatoes, cool & peel. This step can be done 1-3 days in advance. Grate the peeled potatoes just before needed. Sprinkle with salt. Melt half the butter over medium heat. When skillet is preheated, and butter is foaming, sprinkle the potatoes over the surface in one large even circle. Form the edges into nicely even circle. Cooked uncovered until golden browned. If they turn too brown, reduce the heat. It’s about 10 minutes per side. Place a plate over the rösti and carefully turn the pan over onto the plate. Be careful. It’s hot. Put pan back on the heat. Add the other half of the butter. Gently slide the rösti back into the pan to cook the other side. Re-form the edges as needed. Continue cooking over medium – low until uniformly golden brown and crispy. About another 10 minutes.
4 Egg yolks, save separated whites for a recipe like pavlova.
2 tbsp extra dry sparkling wine + 2 tsp Cider Vinegar
Pinch Cayenne pepper
Pinch Mustard powder
Salt to taste
½ cup butter, melted
Melt butter. Set aside. Over a pot of simmering water, use the Bain Marie technique. Place yolks, wine, vinegar, cayenne, mustard in a large stainless steel bowl. Adding the melted butter in a steady slow stream, whisk the bowl over the simmering water (Bain Marie) until the mixture is smooth and starts turn pale yellow. The bowl should be warm to the touch but never hot. Always keep whisking. If over heating, remove to the side. If the water starts to boil, reduce the heat to a gentle simmer.
Perfectly Poached Eggs
1/2 tbsp Salt
3 tbsp Vinegar
12 cups Water
Bring water, salt and vinegar to a light boil. Reduce heat to simmer. When it’s just steaming, swirl the water to make a whirlpool. Add eggs one at a time. Being careful to not break the yolks. Pre-break the eggs into small bowls if needed. Gently place each egg into the swirled water. Set a timer for 3 minutes. Make sure the water remains hot but not boiling. Have a plate lined with paper towel on the side. After 3 minutes gently remove the eggs from the water and place carefully on the paper towel to drain. If you prefer hard yolks, leave them in the water for an additional 1-2 minutes.
1 rösti (see recipe above)
1 tsp butter.
Sparkling Hollandaise sauce (see recipe above)
4 perfectly poached eggs (also above)
4 oz. Cold Smoked BC salmon, sliced, spinach or asparagus
Arugula or micro greens as garnish
Paprika or fine ground pepper
Crisp up the rösti over medium heat with a bit of butter. Cut rösti in half. Place smoked salmon on one even layer. You can also add or substitute lightly blanched baby spinach or asparagus in season if you prefer. Gently place one poached egg on top of on each half. Nape the hollandaise on top of each egg. Garnish with finely chopped chives and bit or arugula or other micro greens. Finish with a few cracks of finely ground pepper or a pinch of sweet paprika.
You can use a toasted buttered English muffin if you prefer instead of or under the rösti.