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This is a gluten free take on the traditional eggs benedict with a potato rosti in the place of an English muffin.听听

Serves 2听听

Ingredients

路听听听听听听 1 large baking potato

路听听听听听听 陆 tsp salt

路听听听听听听 Generous nob of butter

路听听听听听听 4 egg yolks

路听听听听听听 Splash of white wine

路听听听听听听 Few drops of vinegar

路听听听听听听 Half a block of unsalted butter

路听听听听听听 4 fresh eggs

路听听听听听听 Thickly slice ham

路听听听听听听 Spinach, wilted听

Method听

To make the Rosti: Peel and grate the potato, add the salt and mix.听听

After about 2 minutes squeeze out the potato to remove the excess water.听听

Divide mix into 2 half鈥檚 and fry then mould into a thick pancake shape.听 Fry gently in a pan with butter until golden brown on both sides.听听

To make the hollandaise: Place the egg yolks, wine and vinegar in a large bowl and mix.听

Place the bowl over a pan of gently boiling water and whisk.听听

After a few minutes you should have a fluffy white mixture which should have doubled in volume.听听

Melt half a block of unsalted butter.听听听

Remove egg mix from the pan and slowly drizzle melted butter into it as you whisk.听听听

To poach your eggs: Add a few drops of vinegar to the pan of boiling water, crack 4 fresh eggs into pan and poach eggs for 3 minutes.听听

Serve rostis topped with your choice of topping traditionally ham. And wilted spinach and 2 poached eggs. Top liberally with your hollandaise

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