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This Rosti Eggs Benedict recipe is brunch heaven! Picture this: golden crisp potato rosti topped with perfectly poached eggs, creamy hollandaise sauce, crispy bacon bits and a sprinkle of chopped chives. Absolutely mouthwatering!
What Is Rosti Eggs Benedict?
Crispy potato rosti are used as the base for these eggs Benedict instead of the traditional English muffin. So if you’re a potato lover like me, you will LOVE this delicious variation of the classic.
Why You’ll Love This Eggs Benedict Recipe
- Delicious savory breakfast or brunch recipe – it’s crazy good! This is my brunch dream come true!
- 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 and a fresh fruit platter or a simple green salad.
- Easy to customize! I have included a section below with a number of different variations to try.
What You’ll Need
Let’s break it down into the individual components you will need to make this Potato Rosti Eggs Benny recipe:
- 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 and crispy. The recipe can be found in the recipe card below.
- Poached Eggs: Next up is a perfectly cooked poached egg. Don’t be intimidated! Here is my full tutorial and tips on how to make perfect poached eggs.
- Hollandaise Sauce: Then it all gets a generous drizzle of this easy, creamy and oh so decadent hollandaise sauce.
- Bacon: Everything is better with bacon right! Crispy bacon gets chopped up and scattered over the top.
- Chives: Finish it off with a scattering of fresh chopped chives to complete the dish.
Detailed ingredient list and directions located in the recipe card below.
How To Make Rosti Eggs Benny
STEP 1: Make Potato Rosti. Either pan fry or bake your potato rosti until golden brown and crispy (full instructions in recipe card below). I prefer the texture of the pan fry method but baking them in the oven is easier and less messy.
You can either make rustic, freehand shapes or for a more circular shape, use a 3.5 inch food ring. This is my preference to take the guess work out of sizing.
Note: You will probably have more rosti than you require for the eggs Benedict but they make great leftovers that can be reheated and served as a side dish for another meal.
STEP 2: Poach Eggs. Poach the number of eggs you need depending on how many people you are serving. Check out my tutorial on how to make perfect poached eggs!
STEP 3: Make Hollandaise Sauce. The creamy hollandaise sauce truly brings this dish together. Here is my easy hollandaise sauce recipe! Choose from one of two quick blender methods and in 5 minutes you will have an amazing homemade hollandaise sauce.
STEP 4: Plate It Up. Time to assemble this beauty! Place a poached egg on top of a potato rosti followed by a generous drizzle of hollandaise sauce. Garnish with chopped up crispy bacon and fresh chives. Now comes the best part – time to dig in and enjoy!
Prep and Make Ahead Tips
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 wire 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. An air fryer is another option to reheat and crisp them back up.
- If you need a lot of poached eggs, they can also be made ahead and reheated. Full details can be found in this poached eggs recipe.
- 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! It only takes 5 minutes with my blender hollandaise sauce recipe (using either an immersion blender or regular full size blender).
My plan of attack: To make brunch more relaxed, I personally like to make the potato 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 so many possible variations for this dish. Just think of it as “Rosti with Poached Eggs and Toppings”. Here are a few possibilities:
- Keeping with the eggs Benedict style, you could also use shaved ham, prosciutto 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, capers and chopped dill
- Cooked greens like spinach and the hollandaise sauce
Or skip the hollandaise sauce and try these variations on top of the rosti and poached egg:
- Arugula, 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
- Goat cheese, toasted pine nuts, fresh herbs
- Prosciutto, avocado, tomato and pesto
More Special Brunch Ideas
Looking for more breakfast and brunch recipes? Here are some more ideas that are perfect for a special brunch.
Did you make this Rosti Eggs Benny recipe? I would love to hear about it! Leave me a comment below.
Rosti Eggs Benny
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 12 rosti 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Rosti Eggs Benny recipe is brunch heaven! A delicious alternative to classic eggs Benedict that is absolutely mouthwatering and perfect for a special brunch.
Ingredients
Rosti Ingredients:
- 3 large potatoes (russet or yukon gold)
- 1 small onion
- 1 egg
- 1/4 teaspoon turmeric
- 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 fresh chives
Instructions
Make Potato 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 to use a cast iron skillet). You can test the heat by dropping a shred of potato in the pan (you 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 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 option is easier and less messy than pan frying but the texture and color will not be the same. 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.
Make Eggs & Sauce:
- Poach eggs: Poach the number of eggs you need depending on how many people you are serving.
- Make hollandaise sauce: I like to make this easy hollandaise sauce recipe.
Assemble Rosti Eggs Benny:
- Plate it up: Place a poached egg on top of a potato rosti followed by a generous drizzle of hollandaise sauce. Scatter over some crispy bacon pieces and chopped chives. Now for the best part – time to dig in and enjoy!
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 makes about 12 potato rosti and I usually serve two per person. Therefore, you might have more rosti than you need for the eggs benny. Simply store the extras 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. Or reheat and crisp them back up in an air fryer.
- Plan of attack: For a more relaxing brunch, I personally like to make the potato rosti and bacon ahead of time. While the rosti is reheating, I poach the number of eggs I need and make the hollandaise sauce.
I’ve never seen a more delicious looking eggs benedict! We have it every Easter and I love it every time, but this year I’m making this one!
I hope you love it!
This was absolutely delicious! It is a perfect brunch but the rosti make great little snacks too. So good!
They sure do and the extras always seem to have a way of disappearing!
I love eggs benny and crispy potatoes, so this recipe really was perfection.
I’m so happy to hear that!
Your Rosti Eggs Benny recipe is a yummy twist on a breakfast classic. I love how the crisp potatoes combined with the other ingredients. My new breakfast fave!
Woohoo! Glad it was a hit!
Obsessed with this recipe! This was my first attempt at making Eggs Benny at home, but your tips and tricks in the recipe made it a breeze!
I’m so happy it was helpful!
This looks like the perfect Easter brunch Eggs Benny and I can’t wait to try it out. I think I’ll make the rosti ahead of time to streamline prep on Easter morning.
It’s perfect for a special Easter brunch! I hope you enjoy it and making the rosti ahead will definitely keep things more relaxed on Easter morning!
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!
This is definitely a special breakfast but so incredibly delicious!
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!
It is my personal brunch heaven!
Delicious! And you are rocking the photos, too.
Thanks!
Oh man this looks amazing! Egg Benny and potatoes, what could be bad about that?!
Right!! All my favourite breakfast items combined:)