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Potato Rosti Topped with Guacamole and Poached Egg

By OcadoLife
Eggs are go-tos for quick meals. Here, we've served them with crispy potato rostis and creamy, cool guacamole. By using some handy pre-prepared ingredients, you can be sitting down to enjoy this dish after just 20…
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Time and servings

Total time
Servings
Cooking time

Ingredients

4 total
  • 4 potato rostis
  • 2 free-range eggs
  • 1 bunch of fresh coriander (optional)
  • 150 g of holy moly guacamole

Method

6 steps

  1. Step 1

    Cook the potato rostis in the oven, according to the pack instructions.

  2. Step 2

    While they cook, bring a large, deep pan of water up to simmering point and crack the eggs into ramekins.

  3. Step 3

    When the rostis are nearly ready, use a spoon to carefully spin the simmering water to create a whirlpool in the middle. Carefully slide the eggs into the middle one by one.

  4. Step 4

    Poach the eggs for 3 mins for a runny yolk – more if you like it firmer. Then remove with a slotted spoon and drain on kitchen paper.

  5. Step 5

    Remove the rostis from the oven and sere onto plates. Top each with half the guacamole and a poached egg, depending on how hungry you are.

  6. Step 6

    Finish off with a little seasoning and some fresh coriander leaves, if you like.