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    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.

      Yield: 4 servings

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

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      **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.

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