4 recipes for potatoes and eggs
Preparation
- Poached egg on Small Rösti: Prepare the Small Rösti in the oven according to the instructions on the package. Bring the water and a dash of vinegar to the boil briefly in a pan, then reduce the heat. Crack the eggs one at a time and pour into individual cups. Stir the water with a whisk or wooden spoon to create a swirl in the centre. Then carefully add the eggs to the water one at a time. The curdling egg white coats the egg yolk due to the vortex. Poach the eggs in the water for approx. 4 minutes, remove from the pan with a slotted spoon, drain and season with salt. Wash the spinach, drain and sauté in a pan with butter, garlic, salt and pepper. Arrange the spinach on the Small Rösti, finish with the poached egg and garnish with a sprig of chervil.
- Potato donut with baked egg yolk: Divide half of the breadcrumbs into 4 small dishes and shape into small hollows. Place the egg yolks in the hollows and cover with the remaining breadcrumbs. Place in the freezer overnight. Deep-fry the basil leaves in fat heated to approx. 175 °C and set aside. Prepare the Mini Potato Donuts according to the instructions on the package. Remove the breaded egg yolks from the freezer and fry in the deep fryer at 175 °C until golden brown. To serve, pour the truffle mayonnaise into the centre of the donut, arrange the fried egg yolks on top and garnish with Parmesan shavings and fried basil.
- Boiled Egg in a potato nest: Boil the eggs for 4 minutes until soft, quench in cold water and freeze for approx. 4 hours or overnight. Peel the potatoes, cut them into thin endless strips using a vegetable spiraliser and keep them in cold water to prevent them from browning. Remove the eggs from the freezer and peel them. Dab the endless potato strips with a cloth and wrap the peeled eggs in them. Bake in fat at approx. 170 °C until crispy. Top the soft-boiled egg in the Rösti nest with caviar and Tsar-cut salmon cubes and garnish with dill.
- Potato espuma and egg: 1. Potato and mushroom espuma: Boil the potatoes in salt water until soft. At the same time, sauté the mushrooms, garlic and thyme in oil in a pan and season with salt and pepper. Strain the potatoes and collect the cooking water. Alternatively, you can also use potato stock. Place the remaining ingredients in a pan with the potatoes and sautéed mushrooms and bring to the boil. Season with salt, pepper and nutmeg and purée finely in a blender. Pass the creamy mixture through a fine sieve and pour into a cream whipper, close and aerate. Shake well upside down. Keep the espuma warm in a bain-marie. 2. Bacon and egg: Fry the bacon in a pan and place in a round metal ring (Ø 6 - 7 cm), leave to cool. Slice the tops off the eggs and separate them from the egg whites. Poach the shell with the remaining egg yolk in a bain-marie for approx. 4 minutes until soft. Fill the egg with the potato and mushroom espuma, place in the bacon ring and garnish with parsley.
Ingredients
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Poached egg on small rösti
4 11er Small Rösti
1 dash of vinegar
4 eggs
150 g leaf spinach
20 g butter
1 clove of garlic, finely chopped
Salt, pepper
As garnishing: 4 sprigs of chervil -
Potato donut with baked egg yolk
approx. 160 g breadcrumbs
4 egg yolks 4
11er Mini Potato Donuts
4 tsp truffle mayonnaise
Oil for deep-frying
As garnishing: Parmesan shavings
4 basil leaves, deep-fried -
Boiled egg in a potato nest
4 eggs
2 potatoes, uncooked, waxy
4 tsp caviar
4 tbs Tsar-cut salmon, smoked, diced
Oil for deep-frying
As garnishing: 4 sprigs of dill -
Potato espuma and egg
4 slices of bacon
4 eggs
Potato and mushroom espuma:
150 g potatoes, starchy, peeled, diced
1 tbs oil
150 g mushrooms, chopped into small pieces
2 sprigs of thyme
1 clove of garlic, finely chopped
Salt, pepper
50 ml boiling water or potato stock
50 g butter
120 ml cream
40 g crème fraîche
Salt, pepper
1 pinch of nutmeg, grated
As garnishing: Parsley, finely chopped