This Rosti Eggs Benny recipe is absolutely mouthwatering and perfect for a special brunch. It is a delicious alternative to a classic eggs Benedict.
This Rosti Eggs Benny recipe is my idea of absolute brunch perfection. The combo of crispy potato rosti, perfectly cooked poached eggs, creamy hollandaise sauce, bacon and a scattering of chives makes my mouth water just thinking about it.🤤
It’s the perfect dish for a special brunch. Mother’s Day/Father’s Day, Valentine’s Day, Easter brunch, Birthday, Anniversary, Christmas breakfast or brunch – you name it! Pair it with some mimosas, simple green salad or fruit salad/platter.
Not just for special occasions though – perfect for any time you just want a delicious breakfast! I have also included a section with a number of variations – the possibilities are unlimited.
Is your mouth watering yet? Let’s get started!
Rosti Eggs Benny Ingredients
There are a few components required in order to build these:
- Rosti: As the name would suggest, these eggs Benedict have a delicious potato rosti base. Rosti is basically a mixture of grated potatoes and a few other ingredients that get cooked off until golden brown. The recipe can be found in the recipe card below.
- Poached Eggs: Next up is a perfectly cooked poached egg. Get the recipe and tips HERE.
- Hollandaise Sauce: Then it all gets covered in a delicious, creamy Hollandaise Sauce. Get the recipe and three ways to make this sauce HERE.
- Bacon: Everything is better with bacon right!
- Chives: A scattering of chopped chives to add some colour and complete the dish.
How To Make Rosti Eggs Benny
In order to make this delicious dish, you will need to make a few components:
- Make the rosti: Either pan fry or bake your potato rosti until golden brown and crispy. Details in the recipe card below. I prefer the texture of the pan fry method but baking in the oven is easier and less messy. You can either make rustic, freehand shapes or for more circular shapes, use a 3.5 inch food ring. This is my preference to take the guess work out of sizing. You may have more rosti than you require for the eggs Benedict but they make great leftovers that can be reheated and served as a side to another meal.
- Poach your eggs: Make the number of poached eggs that you will require. To learn how to make poached eggs and some great tips, check out this post.
- Make Hollandaise Sauce: The hollandaise sauce truly brings this dish all together. Here is a great hollandaise recipe that includes three different methods to make this delicious sauce.
- Plate it up: To plate this baby up, place a poached egg on top of a rosti. Follow this up with a generous amount of hollandaise sauce. Finally, scatter over some chopped up crispy bacon and chives. Now comes the best part – time to dig in and enjoy!
Make Life Easy – Make Parts Ahead
Unless you enjoy frantic chaos and a pile of dishes in the morning, I would highly recommend making parts of this dish ahead of time!
- Make the rosti ahead of time!!! This is the messiest part especially if pan frying. Just get them done ahead of time and store them in the fridge. To reheat, place them on a rack set over a baking sheet in a 375F oven for about 7-10 minutes or until heated through and crisped up. I like to use the convection setting on my oven to circulate the air around.
- If you are serving a lot of poached eggs then these can also be made ahead of time. See tips on how to do this and how to reheat HERE.
- The bacon can also be cooked up ahead of time. Cook until crispy and once cooled down, chop up into pieces. These can then be scattered on as is or you can heat them up a little again before using.
- The only thing that I don’t recommend making ahead of time is the hollandaise sauce. This sauce is best made fresh!
- My ideal plan of attack is to make the rosti and bacon ahead of time. While the rosti is reheating, I poach the number of eggs I need and make the hollandaise sauce.
Variations
There are soooo many possible variations to this dish. Just think of it as “Rosti with Poached Eggs + Toppings”. Here are a few possibilities:
- Keeping with the eggs Benedict style, you could also use shaved ham or cooked back bacon under the poached egg instead of the chopped bacon on top. Top it off with the hollandaise sauce and chopped chives.
- Smoked salmon with the hollandaise sauce and chopped dill
- Cooked greens like spinach with the hollandaise sauce
Or skip the hollandaise sauce and try these variations on top of the rosti and poached egg:
- Feta or goat cheese, toasted pine nuts, fresh herbs
- Arugula (rocket), feta, toasted pine nuts, roasted red peppers or diced tomatoes
- Bacon, cheddar and baby spinach
- Roasted or steamed asparagus, parmesan shavings, toasted pine nuts
- Sautéed mushrooms, bacon and cheddar
Print
Rosti Eggs Benny
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 12 rosti 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Rosti Eggs Benny recipe is absolutely mouthwatering and perfect for a special brunch. It is a delicious alternative to a classic eggs Benedict.
Ingredients
Scale
Rosti Ingredients:
- 3 large potatoes (russet or yukon gold)
- 1 small onion
- 1 egg
- 1/4 teaspoon turmeric
- Himalayan or sea salt to taste (approx. 1/2 – 1 teaspoon)
- Pinch of cayenne or freshly ground black pepper
- Avocado oil, for frying
Other Ingredients:
- Poached eggs
- Hollandaise Sauce
- Cooked bacon, chopped up
- Chopped chives
Instructions
How To Make Rosti:
- Grate potatoes: Peel and coarsely grate the potatoes (either with a hand grater or food processor).
- Grate onion: Finely grate the onion.
- Squeeze out liquid: Place the potatoes and onion in a clean kitchen towel or several layers of cheesecloth and squeeze out all the liquid.
- Make mixture: Place squeezed out potatoes and onion into a large bowl with the remaining rosti ingredients and mix together.
- Heat oil: Heat 1/2 inch of avocado oil in a large pan over medium/high heat. (I like cast iron). You can test the heat by dropping a shred of potato in the pan (want it to start sizzling right away or the pan is too cold but if it smokes and burns then the pan is too hot).
- Pan fry rosti: Drop large spoonfuls of the mixture into the pan to form circles that are larger than your poached eggs (about 3.5 inches in diameter) and flatten with the back of a spatula. You can also use a circle food ring to help with this. You will be able to fit 3 or 4 rosti in the pan at a time. Cook for 3-4 minutes on each side or until golden brown. Place paper towels on a baking sheet with a rack on top. Place cooked rosti on the rack and repeat with remaining mixture.
- Oven Method: This will produce a slightly different texture and coloring but is also easier. Preheat oven to 400F. Line a baking sheet with parchment paper and form the rosti mixture into 3.5 inch circles, flattening with the back of a spatula. Brush the tops with a little oil and bake for 30 minutes or until golden brown and crispy on top.
Assemble Rosti Eggs Benny:
- Top with poached egg: Place poached eggs on top of finished rosti.
- Add toppings: Pour over a generous amount of hollandaise sauce and scatter over some crispy bacon pieces and chopped chives.
Notes
- A 3.5 inch food stainless steel food ring comes in really handy when forming the rosti. It takes the guess work out of sizing. Place in the pan or on the baking sheet and fill the bottom of it with a layer of the rosti mixture. Pack it down, lift off the ring and continue with the rest of them.
- This recipe may make more rosti than you need for the eggs benny. Good news – store them in the fridge and reheat as a delicious side for another meal.
- Rosti can be made ahead of time and reheated on a rack set over a baking sheet in a 375F oven for 7-10 minutes.
- For ease and less dishes, I like to make my rosti and bacon ahead of time. Then while the rosti are reheating, I make the poached eggs and hollandaise sauce.
- Tons of possible variations – check out the post for ideas.
Keywords: eggs benedict, rosti eggs benny
Katherine | Love In My Oven
This looks like a deadly good breakfast!!!! I haven’t made eggs benny in SO long, my husband would be thrilled if I made this for brunch! Potatoes for brunch is the best. Definitely pinning and making!
★★★★★
Vanessa | Maple + Mango
This is definitely a special breakfast but so incredibly delicious!
Lisa
This looks totally delish! I can totally imagine the crunchy potatoes and the runny egg and the sauce and the bacon and all the textures and flavors…YUM!
★★★★★
Vanessa | Maple + Mango
It is my personal brunch heaven!
Colleen
Delicious! And you are rocking the photos, too.
★★★★★
Vanessa | Maple + Mango
Thanks!
Kate
Oh man this looks amazing! Egg Benny and potatoes, what could be bad about that?!
★★★★★
Vanessa | Maple + Mango
Right!! All my favourite breakfast items combined:)