Rösti Egg Benedict

Bereidingstijd: 15 min. cook time
30 min. preparation time

View the requirements


  • for the Rösti
  • 200 g Hero Rösti
  • 25 g finely chopped onions
  • 1 - egg
  • 1 pinch of salt and pepper
  • for the poached eggs
  • 2 l water
  • 100 ml white vinegar
  • 4 - eggs
  • for the garnishing
  • 4 piece(s) bacon
  • 120 g wilted spinach
  • 1 pinch of salt and pepper
  • for the Hollandaise sauce
  • 2 - egg yolks
  • 2 tbsp water
  • 125 g clarified butter
  • 1 tbsp lemon juice
  • 1 pinch of salt


For the Rösti: 

1. Combine the Rösti, onion and egg and season to taste. 

2. Heat up the oil in a frying pan over medium heat. 

3. Spoon around 50g of Rösti mixture into the pan. 

4. Flip over and cook the other side. 

5. Remove and place it on paper towels to absorb excess oil. 

For the poached eggs: 

1. Fill a saucepan with water and bring to a low simmer. Add the vinegar. 

2. Break the eggs separately into small dishes. When the water is simmering, gently slip in the egg. Wait for a few seconds, then use a spatula to push the egg white aroudn the yolk. cook for not more than 3 minutes. 

3. Remove and immerse in iced water to stop the cooking. 

4. Dish out and trim the egg white with a pair of scissors for a neat shape. 

5. Arrange on wet baking paper for easy handling. 

6. To serve warm, return the egg to simmering water for 1 minute. 

For the sauce Hollandaise: 

1. Place the egg yolks and water in a heavy-bottomed pan set over a low flame. 

2. Whisk in a zigzag movement, making sure that you cover all parts of the pan, until you get a thick foam. If you find it hard to achieve this, add a small amount of water and continue whisking. 

3. Add clarified butter and whisk until well blended. Add lemon juice and season to taste with salt. 

For the bacon or ham: heat a heavy-bottom pan or griddle over low heat. Add a little oil and pan-fry the bacon until lightly browned and edges are crisp. 

To serve: place spinach on top of the Rösti, top with poached egg and season to taste with salt and pepper. Spoon over Hollandaise sauce and top with bacon. Serve warm.