Roast Vegetable Rosti With Poached Eggs

Roast Vegetable Rosti With Poached Eggs

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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

  1. Preheat oven to 180°C/160°C fan-forced. Line two oven trays with baking paper.
  2. 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.
  3. 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.
  4. Meanwhile, combine watercress, oil and vinegar in a bowl; season to taste.
  5. 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.
  6. Top rösti with poached eggs and watercress salad. Season to taste.

Notes

The Australian Women's Weekly, in conjunction with Australian Eggs, recently released a mini cookbook containing a collection of egg recipes for every time of the day. The cookbook is available for purchase from Woolworths and Coles Australia wide. This recipe has been republished with permission.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

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