Lovely fragrant beetroot Rosti's with perfectly poached eggs. A nice, healthy brunch shout.
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Serves
4
Chilli Flakes
Egg
Lime
Coriander
Ginger
Avocado
Soy Sauce
Sesame Oil
Beetroot
Salt
Black Pepper
Olive Oil
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Serves
4
Chilli Flakes
Egg
Lime
Coriander
Ginger
Avocado
Soy Sauce
Sesame Oil
Beetroot
Salt
Black Pepper
Olive Oil
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Step 1.
To start, grate all your beetroot and add to a bowl.
Step 2.
Break in 2 eggs, soy sauce, sesame oil, grated ginger, coriander, chilli flakes and mix together.
Step 3.
Grease your baking tray then mold the beetroot mix into 8 pattys and place them on the tray. Drizzle with olive oil and bake for 25 minutes at 180°C/356°F.
Step 4.
Chop your avocados and place in a bowl with your coriander, a squeeze of lime, pinch of salt and pepper, and a glug of olive oil. Mash together.
Step 5.
Remove your beetroot from the oven, flip each patty then bake for another 15 minutes.
Step 6.
Time to poach your remaining eggs. Bring a pan of water to the boil and drop your egg into the water. Leave for about 3 minutes then remove, check to see if it's done and if not pop back in for 30 seconds.
Step 7.
Now you're ready to plate up. Place 2 röstis on a plate, followed by your guacamole and top with a poached egg. Enjoy!
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