Poached Eggs with Potato Rosti

Prep: 20 minutes

Cook: 40 minutes

Serves: 4

Difficulty:

Cuisine:

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A fantastic combination of hot potato rosti topped with poached eggs. Mouthwatering to look at, even better to eat!

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Poached Eggs with Potato Rosti

Ingredients:

750g Desiree potatoes

3 green onions (shallots), finely chopped

2 tbs chopped flat-leaf parsley

Pinch cayenne pepper

2 tbs grapeseed oil

4 large eggs, at room temperature

50g baby spinach leaves

Extra chopped flat leaf parsley, to serve

Method:

Preheat oven 200°C fan-forced. Peel and coarsely grate potatoes. Place in a sieve and firmly squeeze to remove excess liquid. Place grated potatoes into a large bowl. Add green onions, parsley and cayenne pepper. Season, drizzle with 1 tbs oil and stir to combine
Pour remaining 1 tbs oil into a 20cm ovenproof frying pan. Brush to coat base and sides of pan then heat over medium heat. Spoon potato mixture into pan and gently press to form an even layer
Reduce heat to medium-low and cook for 20 minutes or until the base is golden and potato is almost cooked through. Transfer the pan to the oven and bake for 15 minutes or until the top is golden and potato is tender
In the last minutes of cooking, poach the eggs in a large saucepan half filled with water for 3 minutes for a soft yolk or 4 minutes for a semi-set yolk
Slide the potato rosti onto a board. Cut into quarters and arrange on serving plates. Top each wedge with poached egg and spinach leaves. Sprinkle with parsley, season and serve