The Creamiest Eggs w/ Hot Smoked Salmon and Potato Rosti
This is my favourite way to make eggs, and it's completely scalable. This is eggs for two.
Ingredients:
3 Eggs
50ml Heavy Cream
10g Salted Butter
Smoked Salmon
3 Yellow Flesh Potatoes
EVOO
Microgreens
Sea Salt and Black Pepper
1 Tsp Ground White Pepper
Method
Peel the potatoes, and grate. Rinse the grated potato really well in a big bowl of water, then pour through a strainer. Wring out the potato so it's fairly "dry" (I.e, not dripping wet - do your best. Some people dry it out of a clean tea-towel, but this is over-kill for a quick brekkie imo). In a bowl, season the grated potato with 2-3 good pinches of flaky sea salt (or less if using iodized table salt), about a teaspoon of ground white pepper and a good drizzle of olive oil. Mix really well.
Get out a non-stick or well seasoned cast iron pan (20cm pan is what I used. The bigger the pan, the thinner the rosti). Preheat the pan for about five minutes on a medium heat, then add a little EVOO, and dump in the grated potato. Flatten it out, then cover with a lid that roughly fits. Lower the heat a little bit, and cook for about 10 minutes with the lid on. You'll notice the potato start to become slightly translucent as it cooks. You'll know its time to flip when the top has started to steam-cook and is starting to become translucent too and the bottom you're able to easily slide a spatula underneath (the bottom cooks itself off a well-seasoned pan). Cook for another ten minutes, and get the eggs ready.
There is a video version of this here. but for those who don't want to click away, here is the text version: Bring a medium sized pot of water to boil, then lower the heat to a simmer. Then, in a large metal or ceramic bowl, add the eggs, cream and butter. Put the bowl over the boiling water so it becomes a double boiler or bain marie, and whisk the eggs constantly until they start to thicken (or hit around 75°C) - they're done at this point. It should take about 10-15 minutes. Be sure to turn off/check on the doneness of the rosti while you're doing the eggs, but don't get distracted as the eggs will clump if you leave them too long.
When both are done, cut up the rosti into two pieces, drape the eggs over the rosti, then scatter chunks of smoked salmon over top, scatter with microgreens, a dash of salt and cracked black pepper and served. The result is creamy and fishy and crunchy and perfectly satisfying.
Substitutions:
Cream: you can swap out the cream for cream cheese, or really any other sort of cheese, but I tend to not do this with fish!
Smoked Salmon: Any sort of smoked fish works here. Also bacon, always bacon.
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