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!
Equipment
- Coarse Grater
Ingredients
For Potato Rosti:
- 250 g floury potatoes peeled
- 1 teaspoon salt
- 6-8 tablespoon vegetable or sunflower oil
For Eggs:
- 2 eggs
- 1 tablespoon vinegar malt, white wine or cider
For Avocado:
- 1 avocado ripe
- 4 cherry tomatoes
- ½ spring onion
- ¼ lime
- ¼ teaspoon 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 tablespoon of oil in each on medium heat. Add a tablespoon 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
Tried this recipe?Let us know how it was!