Eggs Benedict on Kumara Rösti
Updated: Aug 15, 2020
Makes 14 Rösti
Replace that boring seeded toast for some flavour-packed sweet potato röstis! Yes, kumara is sweet potato however it's just the New Zealand version. We have a few different types of kumara here; often they're sweeter and softer than a sweet potato, but for this recipe I opted for a more traditional sweet potato.
I endlessly apologise for not getting more content and recipes out whilst i'm down under. I've been too busy swimming, hiking, running (that one's a half truth) etc. to be creating. Furthermore, my family never leave the kitchen, and when they do they leave it a mess. The nearest grocery store is 45 minutes away so please bare with me whilst I enjoy myself!
PRO TIPS
I have no idea if this is true, but I've been told adding a teaspoon of white vinegar to my water when poaching my eggs will help in some way. So if I have access to it i'll do it. Don't think it makes much of a difference but it doesn't hurt!
Make sure to peel your sweet potatoes before grating them! The skin won't be very nice in the röstis.
If you don't trust my method of poaching an egg, i suggest looking it up from a reputable source, it is not something I have mastered yet looks-wise, but I definitely get the right runniness of the yolk.
Toss some rocket in some lemon juice and olive oil and pile it on top. It'll fancify it and elevate the flavour!
For the poached eggs, crack the egg into a shallow bowl before pouring it into your pot of water. It makes it easier to coordinate the whirlpool-ing.
Vegetarians: Skip the bacon in the sweet potato röstis and adjust the flavour by adding a bit more salt or even some roasted garlic.
Recipe
Ingredients
2 rashers of bacon
6 cups of grated sweet potato/kumara
8 large eggs
2 tablespoons of olive oil
2 tablespoons of plain flour
Salt and pepper to taste
3 cups of baby spinach
1/4 cup of balsamic glaze (you can but this at most supermarkets), for serving
1/4 cup of finely chopped chives, for serving
Method
Cut your bacon rashers into small squares and fry them up in a frying pan until slightly crispy.
Remove the bacon bits and put them in with your grated sweet potato. Add 2 eggs, the flour, and a pinch of salt and pepper to the mixture. Mix until everything is combined.
Wipe your frying pan clean and put in 1 tablespoon of olive oil.
Take a tablespoon of your sweet potato mixture and put it on the frying pan. Cover it with a lid for three minutes then flip them over and leave uncovered for another 3 minutes then remove from the pan and put them on a paper towel to drain any excess oil.
Meanwhile, get prepared to poach your eggs.
Boil a pot of water. Once a rolling boil is reached, remove the pot from the heat. Quickly whisk the water until a whirlpool is formed. Crack your egg into the whirlpool and cover with a lid. Leave for 2 and a half minutes and then remove the egg using a slotted spoon. Repeat with however many eggs you want to poach.
Serve sweet potato röstis with a poached egg, some balsamic glaze, fresh spinach, and chives! Enjoy!!
Stay Salty,
Romy x