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- Potato Rosti Topped with Guacamole and…
Potato Rosti Topped with Guacamole and Poached Egg
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2 serving
Prep time:
Cook time:
Serves: 2
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.
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Ingredients
- 4 potato rostis
- 2 free-range eggs
- 150g Holy Moly Guacamole
- 1 bunch fresh coriander (optional)
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.
Shop the ingredients
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OtherLIFE 1w+
Ocado Large Free Range Eggs 6 per pack
6 per pack£1.85
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