Recipes from the Resort

Recipe from the Resort: Konditorei Baked Egg & Raclette Rosti

One could argue that the Konditorei is the heart of the Sun Valley Village. Visitors and locals alike stop by the beautiful, bright café to linger by the roaring fire over a rich cup of coffee and a European style pastry, to enjoy a hot satisfying breakfast (the biscuits and gravy are to die for), or a tasty lunch. From a business breakfast to birthday cakes, the Konditorei does it all deliciously.

The Konditorei in Sun Valley Village is a gathering place where people enjoy a specialty coffee and pastry or a delicious meal

I am a Konditorei regular and while I am a fan of the lunch fare (I love the shaved brussel sprout salad) and, of course, the tasty treats (amazing croissants and cupcakes), breakfast is what keeps me coming back. Sunday Brunch, too – that is unbeatable. You might gather that morning meals are my favorite of the day. From savory egg dishes to sweet crepes, tucking into breakfast at the Konditorei is a special experience. Did I mention their homemade biscuits for the biscuits and gravy and Eggs Benedict dishes? Yum!

The Konditorei is known for its European style sweet treats but their savory dishes are also divine

One of my other favorite menu items is the Baked Egg & Raclette Rosti. On a winter’s morning, it is the perfect thing – savory and hearty without being heavy. Though it takes just a few ingredients to prepare, the dish is rich with flavors that all meld together perfectly. Matt Robinson of the Konditorei agreed to share the recipe for this popular breakfast dish with our readers.

Konditorei Baked Egg & Raclette Rosti
(serves 4)

3 Potatoes (shredded)
8 Bacon Strips (chopped)
¼ Cup Green Onions (diced)
1 Cup Raclette Cheese (shredded)
4 Eggs
Parsley (for garnish)


  • Peel potatoes and boil whole for 10 minutes or until tender (overcooking will make shredding challenging)
  • Shred potatoes and season with salt, pepper, onion puree and thyme (2 tablespoon salt, 1 tablespoon pepper, 1 tablespoon thyme, ½ yellow onion pureed)
  • In a pan, add shredded potatoes, bacon and green onions, sauté 5 minutes until golden brown
  • Flip, add whole cracked egg in the center, bake 3 minutes, add raclette cheese, finish baking 2 minutes
  • Garnish with parsley and enjoy

The Baked Egg & Raclette Rosti is savory and satisfying and something you can make at home. It is sure to impress!

While I would certainly recommend making this recipe at home and Matt assures me it is a good choice for the home chef, no visit to Sun Valley is complete without a visit to the Konditorei. Offering a modern take on Sun Valley’s storied Austrian roots, the food is fresh, made with care, and simply delicious.

Bon appetit!

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