Eggs Norwegian With Rösti And Dill Hollandaise Recipe
Prep Time:
30 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 pound russet potatoes, peeled
  • 3 large egg yolks
  • 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ cup unsalted butter (1 stick)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill, finely chopped
  • Pinch of cayenne pepper
  • 1 teaspoon flaky sea salt
  • 1 tablespoon distilled white vinegar
  • 8 large eggs
  • 8 ounces cold-smoked salmon, thinly sliced
  • 2 tablespoons capers
  • 1 tablespoon fresh dill, broken into fronds
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon flaky sea salt
Directions
  1. Grate the potatoes on the large holes of a box grater. Wrap them in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Transfer the potatoes to a bowl and mix in the egg yolk, flour, salt, and black pepper.
  3. Heat the butter and olive oil in a large nonstick skillet over medium heat.
  4. Divide the potato mixture into 5 mounds, press each into a 3-inch patty, and place them on the hot skillet.
  5. Cook for 5 to 6 minutes per side, until deep golden brown and crisp.
  6. Transfer to a paper towel-lined plate and keep warm.
  7. Melt the butter for the hollandaise in a small saucepan over medium heat and cook until it turns amber and smells nutty, about 4 minutes. Watch closely so it doesn't burn. Transfer to a ramekin and set aside to cool slightly.
  8. Place the egg yolks, lemon juice, and Dijon mustard in a blender. Blend on low speed for 10 seconds.
  9. With the blender running, slowly stream in the warm brown butter until the sauce thickens and emulsifies, about 1 minute. Stir in the dill and cayenne, and season with salt. Keep warm over a pan of warm, not hot, water.
  10. Bring a large pot of water to a gentle simmer and add the vinegar.
  11. Crack each egg into a small cup, then slide it gently into the water. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
  12. To plate, top each rösti with a little hollandaise, a few folds of smoked salmon, then 2 poached eggs. Spoon the brown butter hollandaise generously over the top.
  13. Finish with a spoonful of capers, a few dill fronds, a scatter of chives, and a pinch of flaky sea salt, and serve.