Chilli Garlic Hollandaise Benedict with Crispy Potato Cake

The Potato Cake

1. Preheat the oven to 180°C and line a standard-sized loaf tin with baking paper.

2. Thinly slice the potatoes and start layering them in the tin, working from one side to the other. After each layer, press down to make sure there are no gaps, and season lightly with salt between layers.

3. Once all the potatoes are in, give them one final press down. Pour the oil over the top and swirl the tin so the oil coats everything evenly.

4. Cover the potatoes with another layer of baking paper, then pop it in the oven.

5. After 30 minutes, check the centre with a skewer or knife; it should go through like butter. If it’s still firm, give it another 10-15 minutes. If the top starts browning too much, cover it with foil and return it to the oven.

6. Once it’s fully cooked, let it cool. Then, place another loaf tin (or something flat) on top of the potatoes and weigh it down with something heavy, like two condiment jars or a jar of passata. Pop it in the fridge overnight.

Finishing the Potato Cake

1. Preheat the oven to 160°C.

2. Take the chilled potato cake out of the fridge, turn it onto a chopping board, and slice off the sloped edges. Then, cut it into 1.5 cm wide slices.

3. Heat a little oil in an oven-safe pan over medium heat. Place as many slices of the potato cake as you can without overcrowding the pan.

4. After a few minutes, give the pan a shake to loosen the slices, or gently use a fish slice to help. Once golden on one side, flip them and brown the other side.

5. Transfer the slices to a baking tray and place them in the oven to keep warm and crisp up.

The Chilli Garlic Hollandaise

1. Separate the egg yolks from the whites. Store the whites in the fridge for another recipe later.

2. Add the yolks to a small non-reactive saucepan with 1 tbsp of water and the chilli garlic sauce, and whisk until well combined.

3. Cut the butter into small chunks and toss them into the egg mixture.

4. Place the pot over medium-low heat, whisking constantly. The butter will start to froth, so keep whisking until the mixture thickens — it should coat the back of a spoon. Remove from heat immediately once it reaches that consistency.

5. If the sauce gets too thick, whisk in a little warm water to loosen it up. Serve right away or cover to keep warm.

To Serve

1. Wilt the spinach in a pan over low heat.

2. Poach your eggs to the desired doneness.

3. Take the potato cake out of the oven and lay it on some kitchen paper to absorb any excess oil. Place the slices on plates.

4. Top each slice with wilted spinach, followed by the poached eggs.

5. Spoon over the chilli garlic hollandaise and sprinkle with chopped chives.

Enjoy your indulgent brunch!