I feel like I owe you something pretty. And I think this image pretty much fulfills the absence of pretty pretty well, yeah?
Listen I don’t want to go on about my Swiss heritage and about how obsessively frequent we like to eat rösti (we don’t), but I would like to say this. Rösti is awesome, and it makes the world a better place. I’m particularly partial to the smaller, bite – sized version, not only because of its visual appeal, but also because of the crunchy exterior to inner softness –ratio. And because they look incredibly cute with stuff stacked on top of them, for brunch or indeed some shmancy themed dinner party. Just recently a friend of mine was so kind as to give me a couple of his quails’ eggs. As a result, these decadent brunch röstis came to be.
2 medium potatoes
1 leek (250g), sliced into 2cm rounds
2 heaped Tbsp butter
80ml crème fraîche or sour cream
1 Tbsp seeded mustard or to taste
6 quail’s eggs
a few sprigs flowering thyme, or some other tiny herb you like
cracked black pepper
You’ve got to start making these a little in advance, because you’ve got to boil the potatoes and make the leek confit first.
Pierce the potatoes with a knife all around to speed up the cooking process, then place them in a saucepan and top with water from a recently boiled kettle. Cook until soft, then drain. Cool.
In the meantime, melt the butter in a small saucepan on low heat and spread the rounds of leek out so the bottom is covered. Sprinkle over a pinch of salt. Cover with a lid and on the smallest flame possible, let the leek simmer in the buttery goodness until soft. Stir as seldom as possible, because you want the leek to keep its shape. Once it’s done, remove from the heat and transfer to a jar. You know what you’ve just made? Leek confit. Pretty nifty, eh? This will keep for a week or so in the fridge. But I honestly don’t know who would wait that long.
Get your potatoes and grate them. Don’t bother with removing the skin, it’ll come off while you’re grating it. Divide the potato into 12 portions and shape into rounds. Heat a large fry pan with the bottom covered with olive oil and add the potato rösti. You might have to do this in batches okay? Don’t move them too early or they’ll fall apart. Once they’re golden on one side, flip them to get the other side done. Line a plate with some paper and transfer the rösti onto it to cool.
Next, combine your crème fraîche with the mustard and season with some salt, then set aside while you boil the quail’s eggs. I usually place them in the bottom of a pan and pour over some boiling water to cover them, then set the timer. The egg in the picture was in there for 3 ½ minutes, but I reckon 2 ½ would probably be even better, for a still slightly gooey yolk. When done, pour off the water and top with cold tap water. Once they’re cool enough to handle, peel the eggs and slice them in half.
Now, assembly time. Start with one rösti, top with a dollop of crème fraîche, leek and half an egg. Get your pretty herbs out and sprinkle that and a bit of cracked pepper on top. Repeat with the rest, then eat.
Just looking back over the recipe, it looks incredibly long, doesn’t it. It’s not complicated though. I just thought I’d throw in some extra detail there, just in case you forgot how to boil a potato or peel an egg. I just care about you kitten, that’s all.