Cloudbound Elephant Rösti Benedict with Motor Glaze

WHAT YOU'LL NEED

Ingredients

• 700 g (about 1 1/2 lb)Russet potatoes, peeled and coarsely grated
• 1Small shallot, finely grated
• 1Large egg, beaten
• 2 tbspCornstarch
• 1 tsp, dividedKosher salt
• 1/2 tspBlack pepper
• 3 tbsp, plus more if neededOlive oil
• 8 thin slicesProsciutto
• 4Large eggs, for poaching
• 1 tbspWhite vinegar
• 1/2 cupPlain Greek yogurt
• 1 tbspLemon juice
• 8 long chives, plus 1 tbsp choppedFresh chives
• 4, mashedBlack garlic cloves
• 1/3 cupBalsamic vinegar
• 2 tbspMaple syrup
• 1 tbspLow-sodium soy sauce
• 1 tbspUnsalted butter
• 2 cupsBaby arugula

MAKE IT

Method

1. 01

   Heat the oven to 200°C/400°F. Arrange the prosciutto on a parchment-lined baking sheet and bake for 8–10 minutes, until crisp enough to qualify for a pilot’s license. Set aside.

2. 02

   Wrap the grated potatoes in a clean kitchen towel and squeeze with the conviction of a disgraced opera villain. Remove as much liquid as possible; soggy elephants do not achieve altitude.

3. 03

   Combine the potatoes, shallot, beaten egg, cornstarch, 3/4 teaspoon salt, and black pepper. Divide into four portions and shape each into a thick oval elephant body. Pull a little potato mixture forward into a trunk. Anatomical accuracy is cowardice.

4. 04

   Heat the olive oil in a large nonstick skillet over medium heat. Cook the rösti for 5–6 minutes per side, until deeply golden and cooked through. Transfer them to a baking sheet and keep warm in the oven while the potato air force awaits further orders.

5. 05

   For the legally edible motor glaze, combine the black garlic, balsamic vinegar, maple syrup, and soy sauce in a small saucepan. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until glossy and slightly thickened. Remove from the heat and whisk in the butter. This is culinary theater—not automotive fluid, no matter how magnificently it glistens.

6. 06

   Stir together the yogurt, lemon juice, chopped chives, and remaining 1/4 teaspoon salt. Sweep it across four plates in dramatic cloud formations. If the clouds do not look emotionally complicated, sweep again.

7. 07

   Bring a wide saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup, slide it into the water, and poach for 3–4 minutes, until the whites are set and the yolks remain soft. Remove with a slotted spoon and drain briefly.

8. 08

   Set one rösti elephant onto each yogurt cloud. Add a poached egg as the ceremonial saddle. Break or fold the crisp prosciutto into large ears and absurd wings, tucking the pieces beside each rösti. Curl two chives near the front as tusks or aerial navigation equipment.

9. 09

   Scatter the arugula around the plates like a forest that has just witnessed something classified. Drizzle the black-garlic motor glaze over the eggs and rösti, then serve immediately while announcing that brunch has violated local airspace.