Poached Egg, Pancetta, Potato Rosti with Grape Ragout & Hollandaise

Poached Egg, Pancetta, Potato Rosti with Grape Ragout & Hollandaise - Recipe Finder

Poached Egg, Pancetta, Potato Rosti with Grape Ragout & Hollandaise

BREAKFAST

poached-egg-pancetta-potato-rosti-with-grape-ragout-amp-hollandaise

Info

Course:
Main Course
Prep Time:
30 Minutes
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 7, Episode 4, Elimination Challenge

Yield

4 Servings

Ingredients

2 yukon gold potatoes, grated
2 cups clarified butter
1 cup grapes, halved
1 lemon, segmented
1 tsp chopped shallot
1 Tbl extra virgin olive oil
Pinch of sugar
1 Tbl chopped fresh parsley
7 eggs
2 Tbl champagne vinegar
1 tsp chopped fresh tarragon
1 tsp chopped fresh chervil
4 slices pancetta
2 oz arugula
Salt and pepper, to taste

Directions

1. For Rosti: Season grated potatoes with salt and pepper. Squeeze out excess water. In a non-stick pan, place 1 tsp clarified butter and heat skillet. Spread potato ½” thick. Remove when golden brown on both sides.

2. For Ragout: In a skillet over high heat, sauté grapes, lemon segments, and shallots in olive oil. Season with salt, pepper, and pinch of sugar. Finish with parsley.

3. For Hollandaise: Whisk 3 egg yolks and vinegar in a medium bowl over a pot of boiling water. Whisk sabayon until ribbon stage. Slowly incorporate clarified butter until emulsified. Season with salt, pepper, and finish with herbs.

4. Poach eggs in simmering water seasoned with ample amounts of salt and vinegar.

5. Render pancetta until crispy.

To Serve:

Place potato rosti on plate. Top with pancetta and poached egg. Pour hollandaise over egg. Garnish with grape ragout and arugula.