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20 minutes
10 minutes
30 minutes
- 5 eggs
- 450g cooked mashed potato
- 3 spring onions, finely chopped
- 115g plain flour
- 4.00 gm baking powder
- 3 egg yolks
- 120.00 gm softened butter
- Salt, for seasoning
- White pepper, for seasoning
- 21.00 gm lemon juice
- 20.00 ml finely snipped chives, to garnish
- In a large bowl, gently whisk 1 egg before adding potato, spring onion, salt, and pepper, gently combine. Gradually sift in flour and baking powder, mix until a sticky dough forms, using your hands at the end for thorough combining.
- Roll out the dough on a lightly floured surface to 1cm thickness. Cut out 4 cakes using a 10cm scone cutter. Dust both sides of each cake with flour and chill in the refrigerator for 10 minutes.
- 1. Heat olive oil in a large frypan over medium heat. Fry potato cakes for 2-3 minutes on each side until golden brown. Set aside. 2. Place 4 egg rings in the pan and crack an egg into each. Cover with lid and cook for 2 minutes, or until desired doneness. 3. Serve each potato pancake with a fried egg on top.
- Prepare Hollandaise sauce: In a heatproof bowl set over simmering water (without touching the water), whisk 3 egg yolks until light. Gradually add 6 tablespoons of softened butter, one tablespoon at a time, whisking constantly until the mixture thickens. Season with salt and white pepper, then add 1 tablespoon of lemon juice, stirring well.
- Top the potato cakes and eggs with a generous spoonful of hollandaise sauce and sprinkle with fresh chopped chives before serving.
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