Eggs Benedict with parma-style ham and potato rösti

Before we dive into this delectable variation, let’s take a moment to appreciate the history of Eggs Benedict. This iconic brunch dish is believed to have originated in the late 19th century, with multiple claims to its invention.

One popular legend attributes its creation to Lemuel Benedict, a wealthy New Yorker who ordered this special dish at the Waldorf Hotel in 1894. However, the true origins remain somewhat shrouded in mystery. Regardless of its beginnings, Eggs Benedict has since become a staple on breakfast and brunch menus worldwide.

This recipe, compliments of Spier Wine Farm, gives Eggs Benedict a luxurious spin by introducing parma-style ham, also known as Prosciutto di Parma. This Italian air-dried ham, cherished for its tender texture, pairs perfectly with the creamy hollandaise sauce and the runny yolks of poached eggs.

Potato rösti

Ingredients

• 2 large floury potatoes
• 1tsp fresh thyme
• ½tsp fresh rosemary chopped
• 2tbsp clarified butter
• 2tbsp coconut oil
• Sea salt and freshly ground black pepper

Method

1. Grate the potatoes coarsely into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible.
2. Season the potato with black pepper, thyme, rosemary and salt and then divide into four equal portions.
3. Heat a large frying pan over medium heat and add two tablespoons of the clarified butter and coconut oil.
4. With your hands, form a patty-shaped potato cake and gently place the röstis into the hot pan. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or butter as required.
5. Remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.

Hollandaise sauce

Ingredients

• 3 Farmer Angus egg yolks
• 1tbsp white wine vinegar
• 1tbsp boiling hot water
• 2tbsp freshly squeezed lemon juice
• 250g melted unsalted butter
• Salt, to taste

Method

1. Place a clean metal bowl over a pot of simmering water; make sure the bowl fits nicely over the pot without touching the water directly.
2. Add the yolks, water, vinegar and lemon juice to the bowl and whisk until thick and pale. Very slowly start adding the melted butter in a steady stream while continuing to whisk.
3. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
4. Season lightly with salt, taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Poach and preparation

1. Make sure your eggs are really fresh and organic if possible. Add a small dash of vinegar to a pot of steadily simmering water.
2. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
3. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto kitchen paper.
4. Place Parma-style ham on the rösti, and the egg on top of that. Drizzle the Hollandaise over the eggs.
5. Add pea shoots to garnish. Serve.