Ingredients:
- 2 large potatoes, peeled and grated
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 fresh eggs
- 1 bunch of ramp greens, cleaned and chopped
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/4 cup chicken or vegetable broth
- 1 teaspoon lemon juice
- Chopped fresh parsley for garnish
Instructions:
To make the rosti, put the grated potatoes in a clean kitchen towel and squeeze out as much water as you can
Add pepper and salt
In a nonstick skillet over medium-low heat, heat 1 tablespoon of olive oil
Grate half of the potatoes and press them down to make a pancake
It will take about 4 to 5 minutes of cooking until the bottom is golden brown and crispy
Turn the Rosti over and cook the other side until its golden brown
Do it again with the rest of the potatoes
Stay warm
Get the eggs poached: Put water in a large pot and heat it until it starts to simmer
Add a little vinegar to the water that is already simmering
Put a cracked egg in a small bowl
Make a small whirlpool in the water that is already simmering, and then carefully slide the eggs into the middle
To get runny yolks, poach for three to four minutes
To get firmer yolks, poach for longer
Use a slotted spoon to take them out and let them drain on paper towels
To cook the ramp greens, heat the rest of the olive oil and butter in a different pan over medium-low heat
Put in the minced garlic and cook for one minute, until the garlic smells good
It will take about two to three minutes of cooking after adding the chopped ramp greens
Add chicken or vegetable broth and lemon juice to the pan to deglaze it
For another two minutes, cook until the liquid slightly shrinks
Put together the dish: Each plate should have a Rosti on it
Add ramp greens that have been sauted and a poached egg on top
Add chopped fresh parsley on top, and if you want, season with salt and pepper
Serve right away and enjoy your scrambled eggs on top of risotto with sauted ramp greens
No comments:
Post a Comment