Eggs Florentine with Simple Hollandaise
The easiest Hollandaise ever as featured in Thermomix cookbook Keeping it Simple you can use a food processor with the same results Cue poached eggs
This recipe is two in one, a two-fer. A double. A delicious double at that. (Lucky you!)
The potato has never been so sublime. Starch in all it’s glory. Go for it, don’t look back, move on from paleo, embrace the carbs. That’s all I can say, and all before breakfast! Enjoy...as to the amazing Simple Hollandaise, this is completely a rip off of the yummo recipe that appears in my Keeping it Simple book, so go get that and never look back either. Seriously. Do yourself a breakfast flavour. Happy Mixing!
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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
- Flavourless oil for shallow frying as needed
-
Simple Hollandaise;
- 3 egg yolks
- 20 Grams 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 chop potatoes and onions into pieces and place into Thermomix bowl. Do not overfill bowl, make sure total amount in one batch is less than half the bowl. Chop 1 sec/speed 6 per batch. Turn out onto a large clean tea towel. Squeeze as much liquid out of the mixture as you can, over a sink.
- 3
Return dry potato onion mix to Thermomix bowl and add all other ingredients apart from oil. Blend 6 sec/speed 6.
- 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 Thermomix bowl and blend at least 60 sec/speed 10 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
