Sweet-Potato Rosti with Poached Eggs, Wattleseed Hollandaise and Macadamia Crumble
Sweet roasted sweet potato meets creamy egg yolk. Earthy wattleseed melds with rich butter in the hollandaise. Crunchy macadamia adds nutty warmth. Bright lemon myrtle oil cuts through richness. A hint of bush tomato chutney brings gentle tang. It unfolds: hearty and comforting at first, then smoky-nutty mid-bite, finishing clean with a zesty lift. Overall it’s bold without weight, balanced between rustic and refined.
Ingredients (Serves 4 GF)
- 800 g sweet potatoes, peeled, grated
- 1 tsp fine sea salt
- 2 tbsp olive oil, divided
- 8 free-range eggs
- 200 g unsalted butter, cubed
- 3 egg yolks, room temperature
- 1 tbsp lemon juice
- 1 tsp ground wattleseed
- 50 g macadamias, toasted and roughly chopped
- 100 g baby spinach leaves
- 4 tbsp bush tomato chutney
- 1 tsp lemon myrtle oil
- Micro basil leaves, for garnish
Step-by-step Instructions
Step 1 – Mise En Place (10 minutes)
Peel and grate sweet potatoes. Separate eggs. Cube butter. Measure lemon juice, wattleseed, chutney and oil. Prep two bowls, a whisk, saucepan, slotted spoon, frying pan, parchment paper and plates. You need prep to move smoothly once cooking starts.
Step 2 – Make Rosti (15 minutes)
Toss grated sweet potato with salt. Heat 1 tbsp oil in a nonstick pan over medium. Divide potato into four rounds in pan, press flat with spatula. Cook 5 minutes until underside golden. Flip using parchment and spatula. Add remaining oil, cook 5 more minutes. Transfer to oven at 80 °C to keep warm and crisp.
Step 3 – Poach Eggs (6 minutes)
Bring a wide saucepan of water to a gentle simmer. Add a splash of vinegar. Stir to create a vortex. Crack one egg into a ramekin, slip into center. Poach 3 minutes for a runny yolk. Remove with slotted spoon, drain on paper towel. Repeat for all eggs.
Step 4 – Hollandaise (8 minutes)
In a heatproof bowl over barely simmering water, whisk yolks and lemon juice until pale. Slowly drizzle in melted butter while whisking constantly until thick. Off heat, whisk in wattleseed. Keep warm over gentle water bath.
Step 5 – Wilt Spinach (2 minutes)
In the same rosti pan over medium, add spinach and a pinch of salt. Toss until just wilted. Remove.
Step 6 – Assemble Plates (5 minutes)
Place one rosti on each plate. Spoon a swirl of hollandaise around base. Nestle spinach alongside. Top each rosti with two poached eggs.
Step 7 – Finish & Garnish (4 minutes)
Scatter macadamia crumble over eggs and sauce. Add a smear of bush tomato chutney. Drizzle lemon myrtle oil in dots. Tuck micro basil leaves on top. Serve immediately.
Cooking Methods
• Rustic Crisping: Pan-sear grated potato rounds to achieve golden crunch without deep frying.
• Gentle Emulsion: Hollandaise forms over minimal heat to prevent curdling, then infused with wattleseed for earthy smoke note.
Optional Spice Blend
• 1 tsp smoked paprika, ½ tsp garlic powder, pinch of sea salt. Toss with potatoes before cooking for extra warmth.
Flavor Boosters
• A few flakes of Murray River salt over yolk for minerality.
• A light drizzle of bush chili oil for gentle heat.
Nutrition Facts (per serving)
| Calories | Carbs (g) | Fat (g) | Protein (g) | Fiber (g) |
|---|---|---|---|---|
| 620 | 45 | 38 | 19 | 6 |
Balancing The Five Tastes Scorecard
| Taste | Intensity (1–10) | Contributing Ingredients |
|---|---|---|
| Sweet | 5 | Sweet potato, lemon myrtle oil |
| Salty | 7 | Sea salt, butter |
| Sour | 3 | Lemon juice, bush tomato chutney |
| Bitter | 2 | Baby spinach |
| Umami | 8 | Egg yolk, macadamia, wattleseed hollandaise |
