Name: Poached egg on rosti
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 6 roma tomatoes, halved; 3 large potatoes, peeled; 50 gram butter; 1 tablespoon oil; 1 bunch english spinach; 4 eggs; toast, to serve

Poached egg on rosti

Serves 4

Prep

20M

Cook

40M

Total

Skip to Recipe

Ingredients

6 roma tomatoes, halved

3 large potatoes, peeled

50 gram butter

1 tablespoon oil

1 bunch english spinach

4 eggs

toast, to serve

Method

1.Preheat oven to moderately slow, 160°C. Grease an oven tray.

2.Place tomatoes on tray; bake 15-20 minutes, until soft. Keep warm.

3.Place potatoes in a large saucepan of boiling salted water; boil 8 minutes. Drain; cool. Grate potatoes and squeeze out excess moisture. Season to taste; divide mixture into eight fritters.

4.Heat butter and oil in a large frying pan on high. Cook fritters 4-5 minutes, pressing down with a spatula and turning once, until golden and crisp. Drain on paper towel. In same pan, saute spinach 1 minute.

5.Slide eggs into a saucepan of simmering water with a splash of white vinegar; poach 2-3 minutes. Remove with a slotted spoon; drain on paper towel.

6.Top rosti with a poached egg. Serve with spinach, tomatoes and toast.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%