Potato Rosti Topped with Guacamole and Poached Egg
By OcadoLife
Published on 27 January 2022
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 minutes, meaning it's a not just a breakfast for long, leisurely weekend mornings. Time and servings
20 minsTotal time
2Servings
20 minsCooking time
Ingredients
- 4 potato rostis
- 2 free-range eggs
- 1 bunch of fresh coriander (optional)
- 150 g of holy moly guacamole
Method
Step 1
Cook the potato rostis in the oven, according to the pack instructions.Step 2
While they cook, bring a large, deep pan of water up to simmering point and crack the eggs into ramekins.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.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.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.Step 6
Finish off with a little seasoning and some fresh coriander leaves, if you like.