Accessibility Notice

Can’t find something? Please be patient as we are currently updating our website and, due to higher demand, experiencing some out of stocks.

Poached Egg, Sweet Potato Rösti and Healthy Hollandaise

Perfect for breakfast or brunch, this dish is as nutritious as it is elegant: Eggs supply vitamin D, protein and choline, while sweet potatoes provide beta carotene, fiber, manganese and vitamins C and B6. Accompanied by a salad and some whole-wheat bread, and it becomes the centerpiece of a light supper.

1 tbsp white wine vinegar

4 large free-range eggs, deshelled

2 tsps coconut oil

5 cups spinach, tough stalks removed

sea salt and freshly ground black pepper

small handful fresh chives, finely chopped

Sweet Potato Rösti

1 large sweet potato (or 2 smaller ones), coarsely grated

1 large free-range egg

sea salt and freshly ground black pepper

3 tbsps coconut oil

Healthy Hollandaise

2 egg yolks

juice of 1/2 lemon

3 tbsps melted coconut oil

sea salt and freshly ground black pepper

  1. Preheat the oven to 400°F.
  2. For the rösti: Place the sweet potato in a large bowl and crack in the egg. Season with salt and pepper; stir well. Place a large, ovenproof frying pan over medium-high heat; add the coconut oil. Place 4 heaping tbsps of the mixture in the pan at a time; press down to create flat cakes. Fry until golden and then flip. Place the pan in the oven for 15–20 minutes, until cooked through.
  3. For the hollandaise: Fill a blender with boiling water; pour out when you are ready to start. Add the egg yolks and lemon juice; blend until smooth. With the mixer on, slowly add melted oil until the sauce is smooth and slightly thickened, then season.
  4. To poach the eggs, fill a pan with about 2" of water; bring to a boil. Add a pinch of sea salt and the vinegar. Lower to a very gentle simmer and drop each egg into the water right at the surface. Cook 3–4 minutes before removing with a slotted spoon and draining on paper towels.
  5. Melt the coconut oil in a large frying pan over medium-high heat and wilt the spinach; add salt and pepper. Drain and keep warm. To serve, place the rösti on four plates, divide the spinach among them, and top each with a poached egg. Top with a generous amount of the sauce, the chopped chives and a grind of black pepper.

Yields 4 servings

Source: reprinted with permission from Fresh © 2017 by Donal Skehan (Sterling Epicure)



Like this article? You’ll love our weekly newsletter
sign up here!

**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

related articles icon