Rosti Potato Wedges with Soft Poached Eggs

Crispy grated potato wedges pan-fried in butter and oil, served with perfectly soft poached eggs and seasoned with salt.

Vegetarian Potatoes Breakfast Eggs Brunch

Estimated Nutrition

Calories

364.3

kcal / serving

728.5 kcal total

Carbs

22.9g

per serving

45.8 g total

Fat

26.7g

per serving

53.4 g total

Protein

9.6g

per serving

19.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

Butter

piece

Egg

free-range

NutsSeeds

pinch

Salt

OilsFats

Olive Oil

Vegetables

300

Potato

peeled

Method

Serve the poached eggs on top of the potato wedges.

Remove with a slotted spoon and repeat with the second egg.

Squeeze the tea towel to remove excess liquid and season the potato with salt.

Crack an egg into the whirlpool and cook for 3-5 minutes until set.

Simmer water and vinegar in a saucepan and create a whirlpool with a spoon.

Cut the rosti into wedges and place on a plate.

Grate the potato into a bowl lined with a tea towel.

Fry for 4-5 minutes per side until crisp and golden.

Heat the butter and oil in a pan, add the potato, and press down.