Breakfast – Potato Rosti with Florentine Eggs

This is the first weekend I have spent in this new town since moving here two weeks ago and I intend to spend it exploring. So far, it has yielded unexpected delights – a weekly Farmer’s Market, a post office that is open on a Saturday, some antique and old wares shops and about 85 cafés and small restaurants, all offering  brilliant breakfast fare. This morning I stopped at a café that offered a bowl-sized cup of coffee and a self-described ‘big arse breakfast’.

Oh, how we love that.

The farmer’s market supplied, amongst other things, local organic eggs, some spinach and beautiful Nicola potatoes. It may not be big arse, but it will make a breakfast to warm your heart.

Potato Rosti with Egg Florentine

Serves 4

INGREDIENTS

  • 3 or 4 medium-sized potatoes, about 750g
  • 50g butter
  • 1 bunch English spinach, well washed and dried on paper towel
  • 50g feta cheese
  • sea salt and freshly ground black pepper
  • a small pinch of nutmeg
  • 4 eggs
  • 2 tbsp white vinegar

METHOD

Scrub the potatoes clean and place in a saucepan with enough cold water to cover them completely. Bring to a gentle simmer and cook, covered, for 15 minutes or until cooked through and soft. Remove potatoes, and allow to cool before peeling them.

Grate the potatoes into a large bowl. Heat butter in a large non-stick fry pan and pile the potatoes into the centre. Use a fish slice or spatula to lift the potatoes and turn them over allowing them to become coated with butter then turn the heat down to low and leave the potatoes undisturbed for up to 10 minutes until a crispy brown crust forms on the base of the pan.

Place a large dinner plate over the top of the rosti and place your outspread hand on the plate. With the other hand, hold onto the pan handle and in one movement turn the frypan upside down to flip the rosti onto the plate.

Gently slide the upturned rosti back into the pan, and cook the other side of the rosti for another 5 minutes until it crisps up. Slide the rosti out of the pan onto the plate and cut into four generous wedges.

Meanwhile, roughly chop the spinach leaves. Heat a large heavy-based fry-pan over medium heat and add the spinach leaves, stirring well for 30 seconds until they are wilted but not too wet. Place the spinach in a bowl with the crumbled fetta, some salt, pepper and a very small amount of nutmeg (it tends to overpower everything else) and mix well to combine. Set aside.

Fill a medium-sized saucepan with about 15cm of cold water and bring to a very gentle simmer. Add the white vinegar and stir a small whirlpool in the water with a wooden spoon. Carefully crack each egg into the centre of the pan, allowing the swirling water to form the egg white around the yolk. Poach for 2 – 3 minutes in gently simmering water, don’t allow the water to boil whatever you do.

Remove from water with a slotted spoon and drain well.

To serve, place a wedge of rosti on warmed plates, top with the spinach mixture and a poached egg on top and serve immediately.

COST

$7.65 for four people

0 thoughts on “Breakfast – Potato Rosti with Florentine Eggs”

  1. Looks wonderful and sounds very tasty – will definitely try but will use my silicon egg poaching cups as they make it much easier 🙂

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