Eggs benedict with sweet potato rosti

serves / 4 prep / 20 minutes cook / 25 minutes

Ingredients

2 tbsp extra-virgin olive oil 4 eggs, poached 1 bunch asparagus, trimmed, steamed SWEET POTATO ROSTI: 40g good-quality rindless bacon or pancetta, cut into thin strips 250g sweet potato, peeled, coarsely grated 1 1⁄2 tbsp plain flour 1 egg HOLLANDAISE SAUCE: 3 egg yolks 1 tbsp lemon juice 100g butter, melted, cooled

1. For the hollandaise, place yolks and lemon juice in a food processor. Season. Process for 1-2 minutes, scraping the side once with a spatula, until thick and emulsified. With the motor running, slowly add the melted butter, 1 tbsp at a time, processing for 4 minutes or until smooth and thickened slightly. Transfer to a bowl and set aside (see tip).

2. For the sweet potato rosti, heat a large frying pan over medium-high heat. Add the bacon or pancetta. Cook, stirring, for 5 minutes or until light golden.

3. Transfer to a large bowl. Add the grated sweet potato, flour and egg. Season. Stir until combined.

4. Wipe the pan clean with paper towel. Heat 1 tbsp oil over medium heat. Place tablespoonfuls of the sweet potato mixture in the pan, spreading each into a round. Partially cover and cook for 3-4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and mixture.

5. Divide rosti among plates. Top with poached eggs and 1 tbsp hollandaise. Serve with asparagus.

TIP: Reheat hollandaise in a microwave on low for 30-60 seconds, until just warm. The leftover hollandaise can be stored in the fridge.

Recipe by Louise Keats Photo by Vanessa Levis