Rosti and Egg Melt Breakfast Sandwich
We already know brunch is my thing and that I love a good breakfast sandwich - so I don't need to really explain why making this rosti breakfast sandwich on the Alchemy just made sense, but of course I had to add my own twist. This Rosti and Egg Melt Breakfast Sandwich is not your traditional breakfast sandwich, starting off with a perfectly cooked runny egg sandwiched between two crispy potato rosti. If you're not familiar with a potato rosti, it is a Swiss version of a potato pancake, made from only grated potatoes and fried in butter, clarified butter or oil. I added melted butter to my grated potatoes and I find that makes all the difference to make a potato rosti that has a crispy outside and edges and a soft, pillowy inside. For this breakfast sandwich recipe, I made two rosti on the Alchemy flattop and then sandwiched a perfectly cooked runny egg between them. The egg and rosti are added to beautifully golden toasted sourdough bread with melted Swiss cheese, then it's all put together with thinly sliced and grilled prosciutto cotto and a bit of hot mustard. The runny egg yoke, melty cheese, salty grilled prosciutto, a bit of heat from the mustard and crunch from the bread makes this breakfast sandwich unforgettable. If you want to find out how to make my Rosti and Egg Melt Breakfast Sandwich, keep reading or jump to the full recipe.
In a small cast iron pan, melt ½ cup butter on the grill.
Grate the potatoes and squeeze out the excess moisture, using a strainer or cheesecloth.
Pour in the melted butter to the potatoes and mix.
Add half the grated potatoes onto the plancha and form into a round, pancake shape, do the same with the rest of the potatoes to make two rosti. Drizzle with oil and season with salt and pepper.
Allow to cook, rotating occasionally, until the edges of the rosti start to brown. Crack an egg on top of one of the rosti and season with pepper.
Keep cooking and rotating until the bottom of the rosti is golden brown and the potato is softened and cooked, and the egg white is cooked. The total cook time is about 20 minutes.
Grate the zest of one lemon over the both rosti.
Then flip the plain rosti on top of the one with the egg. Allow to cook another couple of minutes, then flip.
Cut two thick slices of sourdough bread and butter one side. Place on the plancha butter side down, then spread more butter on the top half. Grate the cheese. Once the bottom is lightly toasted, flip the bread and add the grated cheese to both pieces. Allow to melt.
Add the slices of prosciutto cotto to the plancha and cook about a minute, just to warm up and slightly grill.
Stack the pieces and place on top of the rosti. Spread the mustard on top of the prosciutto.
Once the cheese is melted, place the rosti and ham on top of one of the pieces of cheesy bread and then close the sandwich with the other piece. Cut in half and serve.
And now for the full recipe...
Rosti and Egg Melt Breakfast Sandwich
Makes one sandwich
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 yellow potatoes
1/2 cup butter + 1 tbsp
Canola oil
Salt
Pepper
1 egg
2 thick slices of sourdough
1/2 cup Swiss cheese, grated
Zest from1 lemon
4 pieces thinly sliced prosciutto cotto
Hot Dijon mustard
How to Make a Rost and Egg Melt Breakfast Sandwich
In a small cast iron pan, melt ½ cup butter on the grill.
Grate the potatoes and squeeze out the excess moisture, using a strainer or cheesecloth. Pour in the melted butter to the potatoes and mix.
Add half the grated potatoes onto the plancha and form into a round, pancake shape, do the same with the rest of the potatoes to make two rosti. Drizzle with oil and season with salt and pepper. Allow to cook, rotating occasionally, until the edges of the rosti start to brown. Crack an egg on top of one of the rosti and season with pepper. Keep cooking and rotating until the bottom of the rosti is golden brown and the potato is softened and cooked, and the egg white is cooked. The total cook time is about 20 minutes. Grate the zest of one lemon over the both rosti. Then flip the plain rosti on top of the one with the egg. Allow to cook another couple of minutes, then flip.
Cut two thick slices of sourdough bread and butter one side. Place on the plancha butter side down, then spread more butter on the top half. Grate the cheese. Once the bottom is lightly toasted, flip the bread and add the grated cheese to both pieces. Allow to melt.
Add the slices of prosciutto cotto to the plancha and cook about a minute, just to warm up and slightly grill. Stack the pieces and place on top of the rosti. Spread the mustard on top of the prosciutto. Once the cheese is melted, place the rosti and ham on top of one of the pieces of cheesy bread and then close the sandwich with the other piece. Cut in half and serve.
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