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Brunch - Poached Eggs on Rosti with Chilli Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Family (1525)      Vegetarian (1517)      Breakfast (581)      Eggs (230)      Brunch (217)      Rosti (6)      Hash brown (3)     


This is No. 14 in my brunch recipes, and is almost a lunch as it is very filling!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 1 - 2

1 medium potato (400 g), peeled
ΒΌ tsp salt
20 g butter
30 ml white vinegar
2 eggs
40 ml sweet chilli sauce
tomatoes (optional)

Grate the potato coarsely.


Mix the potato and salt and squeeze out excess liquid - this is done easiest with a tea towel.

If making tomatoes, preheat the grill, and grill the cut tomatoes on both sides for about 3 minutes each or to your liking.

Melt half of the butter in a non stick fry pan and spread the potato over the pan.

Flatten it with a spatula.


Cook it over a medium heat until the bottom is a golden brown.

Invert it onto a plate, add the rest of the butter and carefully slide it back in. Or you can just turn it over. If it breaks a bit, it does not matter as you can press it together after it is turned.


Cook till the other side is also brown.

Meanwhile put boiling water in a deep pan and add the vinegar. Bring it back to the boil.

Put one egg at a time in a cup and carefully pour it into the boiling water.

Repeat with the second egg.

Let it boil on low for a few minutes for a soft poached egg, or longer if you want the yolk slightly hard.


Take out each egg with a slotted spoon or similar, and put on to paper towel to absorb the water.


Cut the rosti into halves if it for two of you and add the egg on top.

Add the chilli sauce and grilled tomatoes - I used mini Roma tomatoes halved, as these are very sweet.

#Hash brown
I like this Recipe - 5
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