Eggs benedict with rösti: a crunchy and extra tasty idea for an original dinner!

INGREDIENTS
4 eggs
Curly salad Q.B.
150g of bacon
Chives Q.B.

For rösti:
3/4 potatoes
50g of butter
Salt Q.B.
Pepe Q.B.

For the dutch sauce:
3 yolks
110g of boiling clarified butter
15g of juice i lemon
40g of hot water
Salt Q.B.
Cayenne pepper or pepper Q.B.

METHOD
1. Boil the potatoes for 15 minutes, then peel, cool and grate.
2. Season with salt, pepper and mix well, then mash them and cook in a pan with hot butter, it will take about 7 minutes per side.
3. For the Dutch sauce, in a container put the egg yolks, lemon juice, a drop of hot water and begin to blend by pouring the boiling clarified butter, whip well, finally salt and pepper rule.
4. At this point, cook an egg in boiling water for five and a half minutes, pass it in cold water and shell.
5. Now place the dish, put the rösti, curly salad and crispy bacon on a plate, place the egg and sprinkle with Dutch sauce, the dish is ready!

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