Ingredients
10 eggs
1 large sweet potato, grated
1 small zucchini, grated
1 white onion (half for the patties, half for the sauce)
1 cup ricotta
1 cup finely chopped cauliflower (half for the patties, half for the sauce)
2 garlic cloves, finely minced
1 sprig rosemary
A few fresh basil leaves, finely chopped
2 tablespoons white vinegar
1 tablespoon cornstarch
250 ml 15% cooking cream
1/2 cup white wine
1/2 cup sharp cheddar cheese, grated
Olive oil
Salt and pepper to taste
Preparation
Preheat the oven to 390°F and line a baking sheet with parchment paper.
For the patties
In a large bowl, combine the grated sweet potato, grated zucchini, half of the finely sliced onion (into thin half-moons), and half of the chopped cauliflower. Add the cornstarch, ricotta, chopped basil, two beaten eggs, salt, and pepper. Mix until you have a slightly liquid but cohesive mixture.
Form the patties by placing about 2 tablespoons of the mixture onto the baking sheet and shaping into rounds about 5 cm in diameter. Bake for 20 to 25 minutes, until golden brown. Let cool slightly to allow the patties to firm up.
For the sauce
In a skillet, sauté the remaining onion and cauliflower with olive oil over medium-low heat until tender. Add the white wine and a sprig of rosemary, then cook until the liquid is almost entirely reduced. Stir in the cream and simmer gently to thicken.
Add the minced garlic, salt, and pepper, and let it cook for a few more minutes. Remove the rosemary sprig, then blend the sauce in a blender until smooth. Stir in a bit of fresh basil before serving.
For the poached eggs
Bring a large pot of water to a boil and add 2 tablespoons of white vinegar. Reduce the heat to medium so the water is gently simmering. Crack an egg into a small bowl and gently slide it into the water. Poach for about 2 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain. Repeat with the remaining eggs.
To assemble
Place two patties on each plate. Sprinkle a little grated cheddar on top, then place a poached egg on each patty. Generously drizzle the sauce over the top, garnish with fresh basil leaves and a drizzle of olive oil, and finish with a sprinkle of salt. Serve immediately.
For the perfect pairing
Serve with a glass of sparkling wine garnished with a sprig of fir and a few cranberries for a festive touch.
A delicious gluten-free recipe bursting with flavor, perfect for an unforgettable Christmas brunch!
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