Roast Vegetable Rosti With Poached Eggs
Roast Vegetable Rosti With Poached Eggs
- Preparation time 40 mins
- Serves 4 people
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Ingredients
1 large zucchini (150g)
1 large carrot (180g)
1 medium leek (350g), white part only, julienned
1 large red capsicum (350g), sliced thinly
1 cup (240g) firm ricotta
½ cup (50g) grated mozzarella
2 eggs, beaten lightly
50g watercress sprigs
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
8 eggs, extra
Method
- Preheat oven to 180°C/160°C fan-forced. Line two oven trays with baking paper.
- Using a vegetable peeler, peel zucchini and carrot into long thin ribbons. Combine zucchini, carrot, leek, capsicum, ricotta, mozzarella and beaten eggs in a large bowl; season well.
- Press 2/3 cup of the vegie mixture into a 12cm round cutter on oven tray. Remove cutter; repeat with remaining mixture to make eight rounds in total. Bake 25 minutes or until golden and crisp.
- Meanwhile, combine watercress, oil and vinegar in a bowl; season to taste.
- Fill a large deep frying pan with water; bring to the boil. Break 1 extra egg into a small bowl or cup, then slide the egg into the pan. Repeat with 3 more extra eggs. Allow the water to return just to the boil. Cover the pan, then turn off the heat; stand for 3 minutes or until whites are set and yolks are runny. Remove eggs with a slotted spoon; drain on paper towel. Repeat poaching with remaining extra eggs.
- Top rösti with poached eggs and watercress salad. Season to taste.
Nutritional Information
- Serving size 465g
- Energy 1840kJ 440kcal
- Protein 31.6g
- Total fat 27.6g
- Saturated fat 10.5g
- Carbs (total) 12.5g
- Carbs (sugar) 12.3g
- Sodium 431mg
- Fibre 6.7g
All nutrition values are per serve.