Potato Rosti Poached Egg Stacks

V // DF // GF // Syn Free

I love potatoes! sweet, mashed, crushed, baked, boiled, grated- yep grated… A potato rosti is a real delight! This one is enhanced with basil, chilli, tomatoes and crowned with soft poached eggs. Great for breakfast or brunch, actually they’d be great for dinner too, or a snack… I’ll just have them all the time thanks!

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Potato Rosti Poached Egg Stacks
Serves 2
Prep time| 10 minutes Cook time| 20- 30 minutes

Ingredients
2 large or 4 medium potatoes , floury varieties such as Maris Piper or King Edwards are great
4 eggs, 2 per person
4 salad tomatoes, 2 per person, thinly sliced
1/4 bunch of basil, leaves, chopped/torn
1/2 large red chilli, finely chopped
Salt & pepper
Splash of vinegar, for poaching eggs (malt vinegar is not gluten free)
Extra utensil | A metal cooking ring. Tip – Grease the inside before using.

Method
Grate the potatoes into a tea towel. sprinkle with a good pinch of salt. Scoop up and squeeze out any excess water from the potatoes. Pop them in a bowl and add the finely chopped chilli, chopped/torn basil leaves and lots of pepper. Mix to combine.

Heat a frying pan to hot with a little oil – A spray oil for slimming world readers.
Spoon the potato mix into the metal rings in the frying pan and press down with the back of the spoon. Don’t do them too thick as they will not cook all the way through.
Turn heat to medium and cook on the one side for 5 minutes. Remove the ring and cook for a further 5 minutes until golden brown, Flip over rosti and cook for 5-10 minutes on the other side.

When you are about 5 minutes away from serving poach the eggs. On the hob get a pan of water boiling to a ‘rolling boil’ basically lots of bubbles.
Pour in about a tablespoon of vinegar.
Crack the egg into a small cup. Angle cup so you can get in water (mind your hands) and push against side of pan, tip up and draw a little hot water into the cup, then slide egg into water. Turn the heat down to simmer and time about 2 minutes. Lift the egg out with a slotted spoon and place onto the kitchen roll or tea towel. This drains any excess water from the egg, so no soggy rosti for you.

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To plate layer the sliced tomatoes and rosti, then top with the poached eggs and season. You could also layer with baked mushrooms and even sliced avocado (avocado is not syn free). You could also mix up the herbs and spices for different flavours of rosti.
Enjoy!

Janine

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