Easy Eggs Florentine with Super Simple Hollandaise

Need

• Rosti;

• 1 medium starchy potato per rosti
• 1/4 small brown onion per rosti
• Pinch pink salt flakes to taste BUY
• Freshly ground black pepper to taste
• Extra Virgin Olive Oil (EVOO) for shallow frying as needed BUY

• Simple Hollandaise;

• 3 egg yolks
• 20 Milliliters lemon juice
• Pinch pink salt flakes BUY
• Freshly cracked black pepper to taste
• a few fresh herbs of choice
• 2 Teaspoons French Mustard
• 100 Grams butter melted BUY

• The rest

• 1 egg per serving
• 1 Handful baby spinach per person

Do

1  

To make the rosti, preheat oven to 180°C.

2  

Peel and grate potatoes and onions with a coarse grater, or use a food processor attachment. Turn out onto a large clean tea towel. Squeeze as much liquid out of the mixture as you can, over a sink.

3  

Place dry potato, onion mix into a bowl and add all other ingredients apart from oil. Stir vigorously to combine completely.

4  

Meanwhile, heat enough oil to cover a small cast iron fry pan to 1 cm depth on a medium high heat. Dollop mixture into the hot oil and press flat to spread into a small pancake size.

5  

Fry gently until golden, turning and repeating on the other side. Transfer to an oven tray and keep hot until you are ready to serve.

6  

To make the Simple Hollandaise, Place all ingredients except melted butter into a food processor and blend at least 60 sec to emulsify. Scrape down sides of bowl and add melted butter through the lid slowly, as you continue to blend until a thick consistency is achieved.

7  

Serve Rosti piping hot, with poached eggs, wilted spinach and drizzled with the Simple Hollandaise.