Name: Roast Vegetable Rosti With Poached Eggs Recipe - Australian Eggs
Total time: 40 min
Yield: 4
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

Roast Vegetable Rosti With Poached Eggs

Preparation time 40 mins
Serves 4 people
User Rating
Download as PDF

Publication 15 October 2020
Categories
- Breakfast Recipes
- Vegetarian

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.