Rosti Florentine Can Be Gluten Free
Elevate your brunch game with this decadent yet simple Rosti Florentine, a gluten-free-friendly spin on a classic dish! Crispy, golden-brown potato rosti serve as the perfect base for a luscious layer of creamy, garlicky spinach infused with a touch of nutmeg. Crowned with a perfectly poached egg, each bite delivers a heavenly balance of textures and flavors. This recipe not only caters to gluten-free and dairy-free preferences with easy ingredient substitutions but also boasts a 50-minute prep and cook time, making it an achievable indulgence for any occasion. Perfect for a cozy breakfast or an elegant brunch centerpiece, this dish is guaranteed to impress.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter (or gluten-free butter alternative)
- 2 tablespoons Olive oil
- 4 cups Fresh spinach
- 2 cloves Garlic, minced
- 0.25 cup Heavy cream (or dairy-free alternative)
- 0.125 teaspoon Nutmeg, ground
- 2 large Eggs
- 1 tablespoon White vinegar
Instructions
Peel the potatoes and grate them into a large bowl. Use a clean kitchen towel to squeeze out as much excess moisture as possible. Transfer the grated, drained potatoes to a separate bowl.
Season the grated potatoes with salt and pepper, and mix well.
Heat a non-stick skillet over medium heat and add 1 tablespoon each of butter and olive oil. Once hot, mound half of the grated potato mixture into the pan and press it down gently to form a flat, round pancake about 1/2 inch thick.
Cook the rosti for 6-8 minutes on one side until golden brown and crispy. Flip carefully and repeat on the other side. Remove from the pan and keep warm. Repeat with the remaining potato mixture to make a second rosti.
In the meantime, heat another skillet over medium heat. Add the remaining tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Stir in the heavy cream (or dairy-free alternative) and ground nutmeg. Simmer for another 1-2 minutes and remove from heat.
To poach the eggs, bring a saucepan of water to a gentle simmer and add the white vinegar. Crack an egg into a small bowl, then carefully slide it into the simmering water. Repeat with the second egg. Cook the eggs for 3 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside to drain on a paper towel.
To assemble: Place one rosti on each plate. Top with the creamy spinach mixture, and gently place a poached egg on top of the spinach.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 9.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3575 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
