Swartland eggs benedict with sweet potato rösti with fresh asparagus recipe by Adi Badenhorst paired with AA Badenhorst Family Wines White.
Ingredients
6 red or yellow sweet potatoes
juice of 1 ½ lemon
a handful of fresh parsley, chopped
1 small bunch of mixed herbs, chopped ('whatever you've got')
8 free-range eggs
500 g pancetta or bacon
extra virgin olive oil for frying
a large handful of fresh green asparagus spears
15 ml white wine vinegar
Hollandaise Sauce
4 egg yolks
60ml water
juice of 1 lemon
500 g butter, clarified and still warm
salt and cayenne pepper
Recipe
Serves 6
Boil the sweet potatoes until heated through, then cool, peel, and grate them into a bowl. ('I usually use borrie patats, but red-skinned ones are fine.1 Add some freshly squeezed lemon juice, then add the parsley, herbs, and 2 eggs, and mix. ('I just moer it all together!'). Make patties and set them aside.
To make the hollandaise sauce ('It's the quick, easy way and still delicious'), whisk the egg yolks, water, and a bit of lemon juice together with an electric blender.
Heat the butter in a small saucepan. When it starts to boil, remove it from heat and add to the frothy egg mixture while the blender is still running. The result should be a thick, creamy sauce. Season with salt, cayenne pepper, and the remaining lemon juice to taste.
In a large pan, fry the pancetta or bacon and set aside. Using the same pan, add olive oil and fry the sweet potato patties over medium heat until golden brown and cooked through. While the patties are frying, bring a large pot of water to the boil, blanch the asparagus, and set it aside.
Rinse the pot, refill with water, bring to boil, add the vinegar and, once simmering, poach the eggs.
For each serving, place an egg on a crispy, hot, herbed sweet potato rosti, spoon over some Hollandaise sauce, and surround with a few rashers of pancetta or bacon and spears of asparagus. ('Ag, forget that just gooi it all on a plate; the picture tells the story)
Wine Pairing
AA Badenhorst Family Wines White