Rosti with Eggs and Carrot Sabayon

Oh Wow. Have you ever had one of those meals that are just so good you lick the plate clean? Ian and I met up early to make this one of a kind, lick the plate breakfast.

It started off pretty normal, eggs, Swiss-style potato pancakes, and well, more eggs. But then I put together the double boiler to make this super unusual but delicious sauce called carrot sabayon. It is made like a hollandaise sauce, but you know how there are just a couple recipes out there that never work for you, no matter what you do, and the cat could probably do a better job? Well hollandaise is my all time epic 'fail' dish. Trust me, I have tried a good dozen times but the result is the same, me throwing a hissy fit and some yellowish clear goo all over the kitchen. All things emulsified do not work in my favour.

So you can see why I was a little afraid to make the sauce. The whole point is to sit there and whisk until it becomes thick and creamy, but half way through Ian decided that it was never going to work and stopped whisking, throwing me into a panic. I was determined and therefore, even with his skeptical whispers in my ear, I trudged on. Low and behold, in another 3 minutes we had this wonderfully smooth, light and fluffy carrot sabayon. He says he never doubted it.

The taste of the sabayon on the potato rosti with fried eggs was so gratifying. I thing next time I will just skip the hollandaise sauce all together, and make this.

Rosti with Eggs and Carrot Sabayon
adapted from Ricardo magazine, Holiday 2008

Rosti
5 yellow fleshed potatoes, peeled
2 green onions, finely chopped
1tbsp butter
1tbsp olive oil
Salt and Pepper

Carrot Sabayon
1/2 cup carrot juice
1tbsp lemon juice
3 egg yolks

Fried Eggs
1 tbsp butter
5 eggs
Salt and Pepper

Rosti
Grate potatoes onto a clean tea towel; wring out the liquid by wrapping the potatoes in the towel and twisting it over the sink. In a bowl, combine the potatoes and green onions. Season with salt and pepper. Heat butter and oil in large pan over medium heat. Divide the potato mixture into 3 pancakes per skillet, pressing each pancake lightly together. Fry for 8 min. then carefully flip and fry for another 8 min. Add butter as needed.

Carrot Sabayon
In the top part of a double boiler, off the heat, whisk together carrot juice, lemon juice, and egg yolks. Season with salt and pepper. Place the double boiler over a pot of simmering water and whisk constantly until the sauce is thick and creamy. Cover with plastic wrap. Set over a saucepan of hot (but not boiling) water.

Fried Eggs
Melt the butter in large skillet over medium heat. Fry the egg in the butter until the whites are set, and the yolks warm, about 5 min.

Top each rosti with a fried egg and drizzle with sabayon.