FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Recipes - Jamie's Giant Veg Rosti Recipe With Poached Eggs, Spinach & Peas

Poached eggs can be a little tricky to get right, so use the freshest eggs you can get your hands on. You can tell whether an egg is fresh by cracking it on to a saucer. If the yolk stands up and the white isn’t watery, it’s fresh as a daisy. And don’t worry if they look a little messy round the edges, it’s all part of it!
Nutrition per serving    (USDA % daily values)
CAL
286
FAT
28%
CHOL
110%
SOD
22%
Uploaded by: Melanie Lawlor

Comments

Add a comment

Ingredients for 4 servings

600 g potatoes

3 large carrots

sea salt and freshly ground black pepper

1/2 teaspoon dijon mustard

1/2 a lemon

extra virgin olive oil

olive oil

100 g frozen peas

100 g baby spinach

4 large free-range eggs

50 g feta cheese

Preparation

1.

1. Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes. Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

2.

2. Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

3.

3. Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top. Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.

View instructions at
Melanie Lawlor

You might also like

Indian Basmati Rice With Peas
Pamela Salzman
Salmon With Miso Butter, Snap Peas, & A Fried Egg
Tokyo Terrace
Ravioli With Peas And Shallots
Real Simple
Linguine With Scallops, Brown Butter, And Peas
Real Simple
Pea Shoot Salad With Fava Beans
The Year In Food
Crunchy Chicken Schnitzel With Tangy Buttermilk...
The Family Dinner
Pea & Avocado Penne
Veggie Num Num
Chicken Tikka Masala And Cumin Scented Green Pe...
Indian Simmer
One-Pot Salmon With Snap Peas And Rice
Real Simple
Snap Pea, Watermelon, And Edamame Salad With Se...
Joy The Baker