Sweet potato rösti, avocado and poached eggs

Level up your avo and eggs with this perfectly crispy sweet potato rösti.

Serves: 4

INGREDIENTS

4 Sweet Potatoes

11 Eggs

2 Large Avocados

Bunch of Parsley

1 Tsp Chilli Flakes

1 Lemon

Bunch of Chives

Bunch of Spring Onions

Salt

Pepper

Olive Oil

METHOD

Preheat oven to 180°C/356°F.

Grate sweet potatoes with a normal box grater.

Add the grated potato into a bowl. Crack in 3 eggs. Add a handful of chopped parsley, a handful of chopped spring onions and a tsp of crushed chillies. Season with salt, pepper and olive oil. Mix everything together.

Line a baking tray with baking paper. Make 8 fishcake sized röstis, and line them up on the tray. They will be quite loose at this point, so don’t worry. Just squeeze them into shape and put them in the oven. They will firm up and crisp up. Bake for 30 minutes, turning after 20 minutes.
Guac time. Scoop the flesh out of the avocados. Mash it up in a bowl. Add a handful of chopped chives, the juice of a lemon and season with salt, pepper and olive oil. Mix everything together and set aside.

Egg time. Boil a pan of water. Carefully crack your egg into a glass. With a fork or a whisk, create a little whirlpool in the water. Pour the egg into the water, not in the centre of the whirlpool, but on the edge. Using your fork or whisk in the water, fold the white over the yolk and the egg should form a nice little ball.

Cook for 3 minutes on a medium heat. To check if it’s done, just gently lift the egg with a spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat.
Assemble time. Spoon a good helping of guac on top of the rösti and then put your egg on top. Sprinkle some more chives and crushed chillies over the top, and tuck in! Enjoy!

Recipe credit: MOB Kitchen

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