Sweet Potato Rösti and the Perfect Poached Egg

Ingredients

For the rösti

• 4 sweet potato, peeled and grated
• 3 free-range eggs
• 1 bunch fresh parsley, chopped
• 1 to 2 spring onions, chopped
• 1 tsp dried crushed chillies
• 1 tbsp olive oil
• salt and pepper, for seasoning

For the guac

• 2 large avocados, mashed
• 1 lemon
• 1 bunch chives, chopped
• 1 tsp olive oil
• salt and pepper, for seasoning

For the poached eggs

• 8 free-range eggs

Method

1. Preheat oven to 180°C/356°F
2. Grate sweet potatoes with a normal box grater.
3. Add potato into a bowl. Crack in 3 eggs. Add a handful of chopped parsley, a handful of chopped spring onions and a teaspoon of crushed chillies. Season with salt, pepper and olive oil. Mix everything together.
4. Get a baking tray. Line it with baking paper. Make 8 röstis, and line them up on the tray. They will be quite loose at this point, so don’t worry. Just squeeze them into shape and put them in the oven. They will firm up and crisp up. Bake for 30 minutes, turning after 20 minutes.
5. Guac time. Scoop the flesh out of 2 avocados. Mash it in a bowl. Add a handful of chopped chives, the juice of a lemon and season with salt, pepper and olive oil. Whisk everything together and set aside.
6. Egg time. Boil a pan of water. Carefully crack your egg into a glass. With a fork or a whisk, create a little whirlpool in the water. Pour the egg into the water, not in the centre of the whirlpool, but on the edge. The water will fold the white over the yolk and should form a nice little ball.
7. Cook for 3 minutes on a medium heat. To check if it’s done, just gently lift the egg with a spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat.
8. Assembly time. Spoon a good helping of guac on top of the rösti. And then put your egg on top. Sprinkle some more chives and crushed chillies over the top, and tuck in!