Root veg rösti nests with poached eggs, crispy bacon and creamy hollandaise

Root veg rösti nests with poached eggs, crispy bacon and creamy hollandaise

This twist on eggs Benedict features a make-ahead crispy, root veg base, plus a sauce mixed in just minutes to top

, 28 October 2020

(2 votes)

Root veg rösti nests with poached eggs, crispy bacon and creamy hollandaise
  • 45 Mins

  • Serves: 6

  • Price: 46p per serving

Nutritional Info
Each 250g serving contains
  • Energy

    1266KJ

    303KCAL

    15%
  • Fat

    16.0g

    med

    23%
  • Saturates

    4.3g

    med

    22%
  • Sugars

    8.3g

    low

    9%
  • Salt

    1.38g

    med

    23%
of your reference intake.
Typical energy values per 100g: 506kJ/121kcal.
Ingredients
  • 2tbsp rapeseed oil, plus extra for greasing
  • 3 medium parsnips, peeled and trimmed
  • 1 small sweet potato, peeled
  • 1 small raw beetroot, peeled
  • 10g chives, finely chopped
  • 7 medium eggs
  • 6 Extra Special Oak Smoked Streaky Bacon Dry Cure Rashers, halved
  • 23g sachet Asda Hollandaise Sauce Mix
  • 300ml whole milk
  • ½tsp Dijon Mustard (optional)
  • Watercress, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Grease 6 holes of a large muffin tin with a little oil, then line with long strips of baking paper. Leave the ends overhanging on either side, to help lift out the röstis.

  • Shred all the root veg, using the fine grater on a processor, or a spiraliser. Toss in a large bowl with the oil, ½ the chives and some pepper. Mix with 1 egg, to bind.

  • Divide the mixture between the lined holes of the tin, pressing to fill any gaps. Bake for 25-30 mins, until crispy and golden brown at the edges, then remove from the oven. Push down the centres with the back of a spoon to form a shallow ‘well’ in each rösti. Allow to cool in the tins for 10 mins.

  • Line a baking tray with baking paper. Arrange the bacon rashers on it, spaced apart, then bake on the shelf below the röstis for 12-15 mins, until crisp. Cool on the tray for5mins, then transfer to a plate lined with kitchen roll.

  • For the poached eggs, bring a small pan of water to a simmer. Crack 1 egg into a mug, taking care not to break the yolk. Swirl the water and pour the egg into the centre of the pan; turn the heat down to a gentle simmer.

  • If making ahead, cook for 2 mins, or until just set and firm to the touch. If making to serve immediately, cook for 3 mins. Remove with a slotted spoon and put on a plate lined with kitchen roll. Repeat with the remaining eggs, cooking one at a time.

  • Lift the rösti nests out of the tin, peel off the paper and put on a baking tray. Add a poached egg to the centre of each one.

  • If making ahead, chill in the fridge for up to 1 day and reheat in the oven, along with the bacon, at 170C/150C Fan/Gas 3, for 7-10 mins, until warmed through.

  • Just before serving, make the hollandaise according to the pack instructions, using the milk. Stir in the Dijon mustard if using.

  • Put one nest on each plate, top with the hollandaise and bacon, and season with pepper. Serve with the watercress on the side.