Our Easter Breakfast | Crispy Rosti with Poached Eggs and Avocado

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If you often have toast with avocado and poached eggs for breakfast, we have a suggestion for you! Skip the toast and replace it with crispy potato rostis for a gluten-free vegetarian breakfast feast! A stack of Crispy Rosti with Poached Eggs on top and a lovely Breakfast Guacamole on the side is all we need to start a special day right! That’s certainly the breakfast we’ll be having this Easter Sunday!

I grew up eating rostis as a main meal at least once a week. Only rostis were known as potato pancakes in my family and were served with a dollop of sour cream. It was one of my favourite meals as a child. Crispy and brown on the outside and soft in the middle, with a good amount of seasoning, potato pancakes were fried in lots of oil and I considered them my ultimate comfort food.

Rosti with poached eggs

Potato rostis are very simple to make. All you need are some floury potatoes (like King Edward, Desiree or Maris Piper), salt and oil. In terms of oil, you can use pretty much any you like, but if you want your rostis extra crispy on the outside, try using duck fat (I personally don’t use it, as I don’t like the smell, but others have been praising rostis fried in duck fat, so give it a try!). Otherwise, simple odourless oil, like vegetable or sunflower oil will do just fine.

Rostis are a perfect base for a special breakfast if you don’t fancy bread. Simply stack 2-3 rostis and top with all the savoury breakfast bits. They go well with smoked salmon, crispy bacon or fried mushrooms. We decided to go for some avocado and a poached egg for our Easter Breakfast this year.

To Make Crispy Rosti with Poached Eggs and Avocado:

This breakfast dish has three simple elements. I tend to start by making the rosti, then prepare the avocado relish whilst the rosti are frying. I make my poached eggs 3-4 minutes before I am ready to serve.

To Make Rosti:

Peel and coarsely grate the potatoes. If you’re making enough for a couple of people you can definitely do it by hand, using one of the vertical graters. Otherwise, we highly recommend using a processor. We use and love Kenwood stand mixer with a grater attachment. Place the grated potatoes into a clean teatowel, make a tight ball and squeeze as much moisture out as you possibly can. Tip the grates into a large bowl. Add the salt and mix well.

Heat two large non-stick frying pans with 2 tbsp of oil in each on medium heat. Add a tbsp of potatoes to form 10-12 rostis. Press them down with a spatula. Fry for approx 4 minutes, don’t move them around, or they will fall apart. Before you attempt to flip them, check that they are crispy enough to lift up. Then flip them and fry for another 4 minutes, or until cooked through, golden brown and crispy on both sides.

Make Avocado Relish:

Destone and peel the ripe avocado and place in a bowl with lime juice all over it. Using a fork, mash the avocado to the desired consistency (we like some larger bits left in it). Add the finely chopped tomatoes, spring onion and chilli flakes. Season and mix.

Poach the Eggs:

Bring water to a boil in a large pan. Add a tablespoon of vinegar. Reduce the heat until it’s simmering, but not at a rolling boil. Crack two eggs into a glass or a cup, making sure the yolks remain intact (if you’re making more than two eggs, use more cups with no more than two eggs per cup). Using a spoon, swirl the simmering water to create a whirlpool with one hand and then swiftly drop the eggs from the glass into a centre of your vortex with another hand. Be quick.

Keep the water simmering, otherwise the eggs might stick to the bottom of the pan.

After about 3 minutes, or when the white of your egg looks cooked (not translucent), remove it from the pan using a slotted spoon.

Serve the 5-6 stacked rostis with some avocado relish topped with a poached egg with a runny yolk! Delicious!

Rosti with poached eggs

If our Crispy Rosti with Roached Eggs isn’t what you want to eat for breakfast today, have a peek at our other delicious breakfast ideas:

Rosti with poached eggs

Crispy Rosti with Poached Eggs and Avocado

If you often have toast with avocado and poached eggs for breakfast, we have a suggestion for you! Skip the toast and replace it with crispy potato rostis for a gluten-free vegetarian breakfast feast! A stack of Crispy Rosti with Poached Eggs on top and a lovely Breakfast Guacamole on the side is all we need to start a special day right! That's certainly the breakfast we'll be having this Easter Sunday!
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Cuisine British, Swiss
Servings 2 portions
Calories 482 kcal

Equipment

  • Coarse Grater

Ingredients
 
 

For Potato Rosti:

  • 250 g floury potatoes peeled
  • 1 tsp salt
  • 6-8 tbsp vegetable or sunflower oil

For Eggs:

  • 2 eggs
  • 1 tbsp vinegar malt, white wine or cider

For Avocado:

  • 1 avocado ripe
  • 4 cherry tomatoes
  • ½ spring onion
  • ¼ lime
  • ¼ tsp chilli flakes
  • salt & pepper

Instructions
 

To Make Rosti:

  • Peel and coarsely grate the potatoes. Place them into a clean teatowel, make a tight ball and squeeze as much moisture out as you possibly can. Tip the grates into a large bowl. Add the salt and mix well.
  • Heat two large non-stick frying pans with 2 tbsp of oil in each on medium heat. Add a tbsp of potatoes to form 10-12 rostis. Press them down with a spatula. Fry for approx 4 minutes, don't move them around, or they will fall apart. Before you attempt to flip them, check that they are crispy enough to lift up. Then flip them and fry for another 4 minutes, or until cooked trhough, golden brown and crispy on both sides.

Make Avocado Relish:

  • Destone and peel the ripe avocado and place in a bowl with lime juice all over it. Using a fork, mash the avocado to the desired consistency. (we like some larger bits left in it). Add the finely chopped tomatoes, spring onion and chilli flakes. Season and mix.

Poach the Eggs:

  • Bring water to a boil in a large pan. Add a tablespoon of vinegar. Reduce the heat until it's simmering, but not at a rolling boil. Crack two eggs into a glass or a cup, making sure the yolks remain intact (if you're making more than two eggs, use more cups with no more than two eggs per cup). Using a spoon, swirl the simmering water to create a whirlpool with one hand and then swiftly drop the eggs from the glass into a centre of your vortex with another hand. Be quick.
  • Keep the water simmering, otherwise the eggs might stick to the bottom of the pan.
  • After about 3 minutes, or when the white of your egg looks cooked (not translucent), remove it from the pan using a slotted spoon.
  • Serve the 5-6 stacked rostis with some avocado relish topped with a poached egg with a runny yolk! Delicious!

Nutrition

Calories: 482kcalCarbohydrates: 33gProtein: 11gFat: 41gSaturated Fat: 6gTrans Fat: 1gCholesterol: 164mgSodium: 1248mgPotassium: 1171mgFiber: 10gSugar: 3gVitamin A: 661IUVitamin C: 45mgCalcium: 62mgIron: 3mg
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Rosti with poached eggs

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