Method

Preparation: 30 minutes

• Fry the rösti rounds according to the instructions on the packaging until golden brown and crispy. 
• Chop the shallot and add 50 ml of wine vinegar and 50 ml of water to a saucepan. Bring to a boil and reduce to about 1 tablespoon. Pour through a sieve into the measuring cup.
• Wipe the saucepan clean and slowly melt the butter in it. Meanwhile, in a frying pan, bring a generous amount of water with the remaining 25 ml of wine vinegar to a boil.
• Remove the butter from the heat and let it cool slightly; The butter must remain liquid!
• Crack 1 egg over a coffee cup. Turn the heat to low so that the boiling water no longer bubbles. Slowly slide the egg into the water. Repeat with the other 3 eggs. Make sure the eggs don’t touch each other; Poach them in pairs, if necessary.
• Poach the eggs for 3-4 minutes, until the egg whites are cooked through, and the yolk is still very soft or just almost set inside. Remove the eggs from the pan with a slotted spoon, drain briefly and place on a plate.
• In the meantime, add the egg yolks to the measuring cup and place the hand blender in it. Pour in the melted butter and puree into a smooth, thickened creamy sauce. Season with salt, pepper, a little lemon juice and possibly some grated lemon zest.
• Place the rösti rounds in pairs on a platter or on 4 plates. Divide the lettuce blend over it. Place a poached egg on every two hash brown rounds and spoon the Hollandaise sauce over it. Grind over some pepper and serve immediately.