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Herb Nest of Young Potatoes with Poached Egg and Hollandaise Sauce with a Hint of Tarragon - photo 1
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Herb Nest of Young Potatoes with Poached Egg and Hollandaise Sauce with a Hint of Tarragon

Breakfasts Dishes for Special Occasions Vegetarian Dishes 70 min Medium 5 wyświetleń ~18.44 PLN - (0)
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Description

This dish is a true ode to freshness and a celebration of the gifts from a home garden on the windowsill. Imagine crispy, golden nests baked from grated young potatoes, fragrant with freshly chopped chives, dill, and parsley. At the heart of each nest lies a perfectly prepared poached egg, whose runny, velvety yolk spills out upon the first cut, creating a natural sauce. The whole is crowned with a creamy, buttery hollandaise sauce, enriched with a delicate, anise-like note of fresh tarragon. This dish is not only a feast for the palate but also for the eyes – the combination of colors and textures makes it look like a small work of culinary art. Perfect for a lazy weekend breakfast, an elegant brunch, or a light yet exquisite dinner. Serve it to impress your guests or simply to treat yourself to something special.

Składniki (14)

Servings:
4
  • Młode ziemniaki 800 g
  • Chicken eggs 4 szt.
  • Żółtka jaj 3 szt.
  • Butter 200 g
  • Lemon juice 15 ml
  • Spirit or wine vinegar 30 ml
  • 🌿 Przyprawy
  • Chives 0.3 pęczków
  • Dill 0.8 pęczek
  • Parsley 0.5 pęczek
  • Fresh tarragon 5 g
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pieprz biały mielony 1 szczypta
  • Radish 80 g
💰 Szacowany koszt dania: ~18.44 PLN (4.61 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Herb Potato Nests

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the young potatoes thoroughly under running water; you don't need to peel them - the skin will add flavor and crunch. Grate the potatoes using a coarse grater. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out the excess water very thoroughly. This is a key step to ensure the nests are crispy and not soggy.

Ingredients: Młode ziemniaki
Use a metal muffin tin - it will help maintain the shape of the nests. Squeezing out the water is the most important step! You can do this in batches, squeezing the potatoes in your hands over the sink until no more liquid drips out.
2

In a small saucepan, melt 50g of butter. In a large bowl, place the drained potatoes. Wash and finely chop the chives, dill, and parsley. Add the chopped herbs to the potatoes. Pour in the melted butter, add 2 pinches of salt and 2 pinches of freshly ground black pepper. Mix everything thoroughly with your hands to combine the ingredients evenly.

Ingredients: Młode ziemniaki, Butter, Chives, Dill, Parsley, Salt, Pieprz czarny świeżo mielony
Use a sharp knife to chop the herbs so they don't get crushed. Mixing by hand is the most effective method, allowing you to evenly distribute the butter and spices over the potatoes.
3

Prepare a muffin tin. Grease each cup with a little butter or oil. Spoon the potato mixture into 4 holes, filling them to the brim. Then, using the bottom of a small glass or your fingers, create a indentation in the center of each portion, forming a nest shape. Place the tin in the preheated oven and bake for about 25-30 minutes, until the nests are golden brown and crispy around the edges.

Don't be afraid to press the mixture firmly against the bottom and sides of the mold - this will ensure that the nests are compact and won't fall apart after baking. Baking time may vary depending on the oven, so keep an eye on the nests after 20 minutes.

Hollandaise sauce with tarragon

4

While the nests are baking, prepare the sauce. In a small saucepan over very low heat, melt the remaining 150g of butter. Once melted, remove from heat and let it sit for a moment. A white foam (milk proteins) will form on the surface - gently remove it with a spoon. Carefully pour the clear, yellow fat into a bowl, leaving the white sediment (whey) at the bottom. This way, you have obtained clarified butter, which is the base of the sauce.

Ingredients: Butter
Clarifying butter is important because it removes water and proteins that could cause the sauce to curdle. Do this slowly and patiently. Do not stir the butter while melting.
5

Prepare a water bath (bain-marie). Pour a few centimeters of water into a pot and bring it to a boil. Reduce the heat so that the water is just gently 'bubbling'. Place a metal or glass bowl on top of the pot, ensuring it does not touch the surface of the water. In the bowl, add 3 egg yolks, 1 tablespoon of lemon juice, and 1 tablespoon of cold water. Start whisking vigorously with a balloon whisk.

Ingredients: Żółtka jaj, Lemon juice
The key to success is temperature control. The water must not boil, and the bowl must not touch the water, otherwise the yolks will turn into scrambled eggs. Use a balloon whisk, which will aerate the mixture well.
6

Beat the egg yolks continuously for about 2-3 minutes until the mixture becomes light, fluffy, and doubles in volume. Then, without stopping the beating, start to very slowly drizzle in the warm (but not hot) clarified butter. At first, add the butter literally drop by drop, and as the sauce begins to thicken, you can pour it a bit faster. Keep beating until you have added all the butter and the sauce reaches the consistency of thick mayonnaise.

This is the most critical moment! Pouring in the butter too quickly will cause the sauce to separate. If the sauce starts to separate, remove the bowl from the heat and add a teaspoon of cold water, whisking vigorously. This should save it.
7

When the sauce is thick and smooth, remove the bowl from the pot. Finely chop the leaves of fresh tarragon and add them to the sauce. Season to taste with a pinch of salt and, if using, a pinch of white pepper. Gently mix. Cover the bowl with plastic wrap to prevent the sauce from drying out and keep it in a warm place until serving.

Ingredients: Fresh tarragon, Salt, Pieprz biały mielony
Do not reheat the finished sauce directly over the heat, as it will curdle. It is best to keep it over a pot of warm (but not hot) water.

Poached eggs

8

In a wide but not too deep pot, bring about 1.5 liters of water to a boil. When the water starts to boil, reduce the heat to the minimum - there should only be a few single bubbles at the bottom. Add 2 tablespoons of vinegar to the water. Crack each egg separately into a small bowl or cup. This will make it easier to gently pour it into the water.

Ingredients: Chicken eggs, Spirit or wine vinegar
Using very fresh eggs is key! Older eggs have runnier whites that will spread all over the pot. Vinegar helps the whites coagulate faster and maintain a compact shape.
9

Using a spoon or whisk, create a whirlpool in the water. Gently pour the egg from the bowl into the center of the whirlpool from a very low height. The centrifugal force of the whirlpool will help the white wrap around the yolk. Cook for exactly 3 minutes for a runny yolk and set white. If you prefer a firmer yolk, cook for 4 minutes.

Ingredients: Chicken eggs
Cook a maximum of 2 eggs at a time to avoid lowering the water temperature too much and to keep control over them. Do not drop the egg from a great height, as it will break.
10

After the cooking time has elapsed, very gently remove the egg from the water using a slotted spoon. Drain it for a moment on a paper towel to get rid of excess water. Repeat the process for the remaining eggs. If the white has irregular, jagged edges, you can gently trim it with scissors for a better visual effect.

A slotted spoon is the best tool for removing eggs, as it allows for quick draining of water without damaging the delicate structure of the egg.

Assembling the dish

11

Time for the finale! Take the baked potato nests out of the oven and carefully remove them from the molds (you can gently pry them out with a knife). Place one warm nest on each plate. Gently place one poached egg into the indentation of the nest. Drizzle generously with warm hollandaise sauce with tarragon.

Assemble the dish just before serving so that all elements are warm. The nests should be stable enough to come out of the mold without any issues.
12

Garnish the dish. If you are using optional ingredients, wash the radishes and slice them very thinly, then arrange a few slices on the sauce. You can also add a few fresh herb leaves (e.g., dill) for extra color and aroma. Serve immediately, enjoying the combination of flavors and textures.

Ingredients: Radish
A kitchen mandoline is perfect for slicing radishes into thin rounds, but a sharp knife will work as well. Aesthetics are important, so take a moment to arrange the decoration nicely.

Fun Fact

💡

Hollandaise sauce is one of the five 'mother sauces' of French cuisine, codified by Auguste Escoffier in the early 20th century. Despite its name, it is believed to have originated in France, and it gained the name 'hollandaise' as a tribute to the high quality of Dutch butter.

Best for

Eleganckie śniadanie Brunch z przyjaciółmi Wielkanoc Dzień Matki

Tips

🍽️ Serving

The dish looks best on flat, large plates in a light color that highlights the colors of the ingredients. It can be served with a few asparagus spears from the water or grilled cherry tomatoes. For a more luxurious version, you can place a slice of smoked salmon on the nest under the egg.

🥡 Storage

This dish tastes best when fresh. Hollandaise sauce is very difficult to store; if you have some left, you can try to gently reheat it the next day in a water bath, stirring constantly. The baked potato nests can be stored in the fridge for up to 2 days and reheated in the oven (180°C for 10 minutes) to regain their crispiness. Poached eggs should not be stored.

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