Ingredients

• 2 large baking potatoes
• coarsely grated
• salt and pepper
• 1 courgette
• grated
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tsp white wine vinegar
• 4 free-range eggs
• 2 shallots
• finely sliced
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 225g/8oz salted butter
• cubed
• 4 tbsp chopped fresh chives
• 2 tomatoes
• peeled
• seeds removed
• finely chopped
• 50g/1¾oz plain flour
• 50g/1¾oz cornflour
• pinch salt
• 150ml/5½fl oz sparkling water
• 8 courgette flowers

Directions

• For the courgette rösti
• generously season the grated potatoes and then mix with the courgette. Shape the mixture into flat patties
• then cover and chill for 20 minutes.
• In a frying pan
• heat the oil and butter over a medium heat. Fry the rösti for four minutes each side
• or until crisp and golden-brown. Drain on a plate kitchen paper and keep warm until ready to serve.
• For the poached egg
• heat a pan of water to a very gentle simmer (the water should be just trembling and there should be a few bubbles rising up from the bottom of the pan). Add the vinegar
• break in the eggs and poach for three minutes. Lift out with a slotted spoon and drain briefly on kitchen paper.
• For the beurre blanc
• add the shallots
• white wine vinegar and white wine to a saucepan and bring to the boil. Reduce the heat until the mixture is simmering
• then continue to simmer until only two tablespoons of liquid are left in the pan.
• Add a tablespoon of cold water and continue to simmer until the volume of liquid remaining in the pan is approximately one tablespoon.
• Reduce the heat to low
• then gradually whisk in the butter
• 25g/1oz at a time
• waiting until the butter has melted and is incorporated into the mixture before adding more. Once all of the butter has been added to the reduction
• remove the mixture from the heat and strain it through a fine sieve into a clean saucepan. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the chives and tomatoes. Keep warm until needed.
• For the courgette flowers
• heat a deep-fat fryer to 190C/375F (Caution: hot oil can be dangerous. Do not leave unattended.)
• Mix the flour
• cornflour and salt in a bowl. Whisk in enough sparkling water to form a smooth batter (you may not need all of the water).
• Dip the courgette flowers into the batter and place in the deep fat fryer
• taking care not to overcrowd the fryer (you may need to do this in batches).
• Once cooked
• carefully remove from the heat using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and pepper.
• To serve
• place a rösti in the centre of each plate and top with the poached eggs. Garnish with the courgette flowers and beurre blanc.