Everything old is new again – when is a classic not a classic? When it’s new and improved. When it’s everything you love, plus some. Dial up the high notes of the sweetheart of the breakfast scene – take the crispy, umami, creamy and a little salty, then work in a few surprises and you’re onto a winner.
For the confit egg yolks
12 egg yolks
750ml olive oil (approx.) – you will be governed by the size of your oven dish
For the crispy potato rosti's
800g floury potatoes, peeled
40g plain flour
1 egg, lightly beaten
1 teaspoon salt
30ml olive oil
18 very thin slices of pistachio mortadella
6 slices mozzarella
300ml Menu Maker Hollandaise Sauce (214000)
⅓ cup finely chopped chives
Pickled, fermented or fresh chilli
1. To confit the egg yolks
Preheat the oven to 65˚C. Pour the olive oil into an oven proof dish large enough to comfortably hold the egg yolks, while allowing for a little space in between them. Place into the oven to heat the oil, or you can speed this process up by preheating the oil in a saucepan. Once the oil has reached 65˚C, use a spoon to carefully transfer the egg yolks into the warm oil. Cook in the oven for about 40-50 minutes, or until the yolk reaches the desired consistency – soft to jammy. Remove yolks from the oil and set aside.
2. To cook the crispy potato rosti
Coarsely grate the potatoes and then transfer the gratings to a clean cloth, before squeezing firmly to remove any excess liquid. Transfer to a bowl and add the flour, egg and salt. Mix until well combined. To cook, heat a frypan over a medium-high heat with a teaspoon of oil per serve. Take one sixth of the mixture, divide that in two, form each into a patty and lightly compress. Add to the pan and cook until crisp and golden on both sides. Drain on a paper towel.
3. To cook the mortadella
Towards the end of the cook on the rosti’s, fold the mortadella slices roughly into quarters and add to the pan. Fry until it starts to turn golden, then flip it over and top with a little mozzarella.
4. To serve
Stack the potato rosti’s and drizzle with a little hollandaise sauce that’s been heated, then stack the mozzarella. Using a fine grater, generously grate over the comté. Add two confit egg yolks, some more hollandaise, and finish with a sprinkle of chilli and chives.
- Menu Maker Hollandaise Sauce (214000) is a pre-made product and comes in a convenient squeeze bottle. We recommend gently heating the sauce in a bowl over simmering water prior to serving. Or you can make your own hollandaise, but take care not to overheat and split the sauce.
- The leftover egg whites can be reserved, and even frozen, to use in meringue, icings, omelettes and more.
- The best potatoes to use are dry (floury), low sugar potatoes – Kestral or Desiree potatoes are a good option.