Baby Marrow Rosti With Poached Eggs
Ingredients:
Baby marrow rosti:
250g baby marrow(s)
coarsely grated
1garlic clove
crushed
2spring onion(s)
finely chopped
250ml LANCEWOOD® White Cheddar
finely grated
salt & freshly ground black pepper to taste
1large egg
125ml LANCEWOOD® Sour Cream or Double Cream Plain Yoghurt
125ml cake flour
Easy poached eggs:
10ml vinegar
6extra large egg(s)
Hollandaise sauce:
230g LANCEWOOD® Sour Cream or Medium Fat Plain Cream Cheese
45ml full cream milk
15ml butter
15ml lemon juice
5ml Dijon mustard
cayenne pepper
a pinch
Method
Baby marrow rosti:- Mix the baby marrow, garlic, spring onions, cheese and seasoning together.
- Using a separate bowl, beat the egg and sour cream or yoghurt together. Add the flour and mix until smooth.
- Add to the baby marrow mixture and mix until well combined.
- Spray a pan generously with non-stick spray. Heat over medium heat.
- Drop tablespoons of the baby marrow mixture into the pan. Spread out slightly.
- Fry over medium heat until golden on one side, then carefully flip over and fry until golden.
- Remove from the pan and place on paper towel to absorb excess oil.
- Serve 2 per person topped with a poached egg and Hollandaise sauce.
Easy poached eggs:- Use the freshest jumbo eggs you can find.
- Bring water to the boil in a small saucepan. Add vinegar.
- As soon as the water starts to boil, lower heat and keep at a slow rolling boil.
- Break the egg into a small sieve and drain off the thin egg white. You will now be left with the egg yolk and thick egg white.
- Transfer to a soup ladle or deep spoon.
- Gently slip into the boiling water. Stir gently to bring together.
- Cover and cook for 1 – 2 minutes depending on how you like your eggs done.
- Remove with a slotted spoon.
Hollandaise sauce:- Add the sour cream or cream cheese, milk and butter to a saucepan and heat over low heat.
- Add the lemon juice, dijon mustard and cayenne pepper.
- Stir until silky and smooth.
To serve:
Add two baby marrow rostis to a serving plate, top with one poached egg and drizzle with Hollandaise sauce.
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