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Rösti potatoes with mushrooms and cheese, spicy eggs, bacon foam, pumpkin crumble

Vegetables and Fruits, Under vaccum, Vegetarian, Brunch

Here is a great brunch dish that is at the next level.  Crispy potatoes, bacon foam and a runny egg all topped with a crunchy crumble.


Recipe for 4 persons

Rösti potatoes

4 Large
Yukon gold potatoes
4 Tbsp
Duck fat
1 Cello
Button mushrooms
125 Gr
Swiss cheese

Bacon foam

200 Gr
0.25 Unit(s)
400 Ml
35% cooking cream

Runny eggs

4 Unit(s)

Pumpkin seed crumble

50 Gr
Pumpkin seed
2 Unit(s)
French shallot
1 Unit(s)
Green onion
0.50 Cello
Button mushrooms
0.25 Unit(s)
0.50 Unit(s)
0.50 Bunch(es)
100 Gr
  • Butter
  • Salt and pepper
  • Vegetable oil
  • Olive oil
Rösti potatoes with mushrooms and cheese, spicy eggs, bacon foam, pumpkin crumble

Preparation time: 45.00 min

Preheat your Four at 400.00 °F

  • Preparation


    Place the potatoes, skin on, in a large pot of cold water.  Cook them to about 75%.  Cool them and then peel them.  Next grate them with a cheese grater.  Set aside.

    Slice the mushrooms and then sautée them in a skillet with vegetable oil to give them a nice golden color.


    Finely slice the chives and green onions.  Cut the baguette into small cubes.  Finely slice the mushrooms and onions.  Cut the bacon into small cubes.

    Bacon Foam

    Cut the bacon into cubes and finely slice the onion.

  • Rosti potatoes

    Season the grated potatoes with salt and pepper, add 15 ml of melted butter as well as the sautéed mushrooms and grated cheese.  Combine well.

    Cover the bottom of your skillet with a layer of the potato mix.  Make a nice patty.

    Once you have a nice golden color, flip it and repeat for the second side.  Use a pizza pan or a round dish to help you flip it without breaking it.

    You can always make small circles instead with the help of a cookie cutter or ring mold.

    Set aside on a baking sheet, that way they are ready to be reheated before serving.

  • Eggs

    Bring a pot of water to a boil.  Gently drop the eggs in and cook them for 5 minutes, then cool them off a little bit with cold water.  Gently peel the eggs.

  • Bacon foam

    Sweat the bacon in a skillet, add the onions, and once caramelized add the cream and boil for 2 minutes.

    Pass in the blender or use a hand blender to blend.  Next pass the liquid through a fine mesh sieve.  Transfer to the siphon.  Add a maximum of 2 canisters of compressed air.

  • Pumpkin crumble

    In a hot skillet, cook the bacon for 2-3 minutes then add the pumpkin seeds.  Set aside on an absorbent paper.  Reheat the skillet again with a little oil and sweat the onions, shallots and mushrooms, then season to taste.  Set aside again.  Using the same skillet, add a nob of butter and cook down your cubes of baguette until you get a nice golden color.

    Next, combine all of the ingredients back into the skillet and add the chives and green onions.

    Transfer to a backing sheet and place it in the oven at 167°F (75°C) to dehydrate it for 2 hours.

    Let the baking sheet cool down and once cooled, transfer to a food processor and make a crumble to your desired consistency.  Ideally, you want to have a nice crunch or bite in the end result.

  • Plating

    On a flat plate, place the potato patty in the center on the bottom.  Place the egg on top.  Cover with the bacon foam and garnish with the pumpkin seed crumble.  Finalise with some greens.

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