Roast Vegetable Rosti with Poached Eggs Recipe – European Special
Roast Vegetable Rosti with Poached Eggs is a wholesome, hearty dish that brings together crispy golden potato cakes with the earthy flavors of roasted vegetables, all topped with delicately poached eggs. It’s the perfect combination of crunch and creaminess, making it ideal for a satisfying brunch or light lunch. With its balance of textures and colorful presentation, this dish is not only nourishing but also restaurant-worthy from the comfort of your own kitchen. Let’s dive into this delicious and nutritious recipe
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Rosti:
- 3 medium potatoes, peeled and grated
- 1 small zucchini, grated and squeezed dry
- 1 small carrot, grated
- 1/4 red onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 egg, lightly beaten
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
For the Roasted Vegetables:
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 small red onion, sliced
- 1 tablespoon olive oil
- Salt and herbs (like thyme or rosemary) to taste
For the Poached Eggs:
- 4 fresh eggs
- 1 tablespoon vinegar (for poaching water)
Optional Garnishes:
- Fresh herbs (parsley, dill, or chives)
- Crumbled feta or goat cheese
- Chili flakes
Prepare the Roasted Vegetables:
Preheat oven to 400°F (200°C).
Toss chopped bell peppers, cherry tomatoes, and red onion with olive oil, salt, and herbs.
Spread on a baking sheet and roast for 20–25 minutes, until soft and slightly charred. Set aside.
Make the Rosti:
Grate potatoes, zucchini, and carrot. Use a clean kitchen towel to squeeze out excess moisture.
In a bowl, combine the grated vegetables, chopped onion, flour, egg, salt, and pepper.
Heat olive oil in a non-stick skillet over medium heat.
Scoop spoonfuls of the mixture into the pan and flatten slightly.
Cook for 4–5 minutes on each side, or until golden brown and crisp.
Drain on paper towels.
Poach the Eggs:
Bring a pot of water to a gentle simmer and add vinegar.
Crack each egg into a small bowl.
Create a gentle whirlpool in the water and slide an egg into the center.
Poach for 2–3 minutes for a runny yolk, then remove with a slotted spoon.
Repeat with remaining eggs.
Serve:
Place a few rostis on each plate and top with a generous spoonful of roasted vegetables.
Gently place a poached egg on top.
Garnish with fresh herbs, cheese, or chili flakes if desired.
Serve warm and enjoy
Recipe Notes :
Veggie Variations : Add sweet potato, beetroot, or spinach to the rosti for extra color and flavor.
Crispy Rosti Tip : Make sure to squeeze out all excess water from the grated vegetables to get a crispier result.
Poaching Eggs : Use fresh eggs for best results. The vinegar helps the whites to stay together.
Storage : Rosti can be made in advance and reheated in a toaster or oven. Poached eggs are best served fresh.
Serving Suggestion : Pair with a green smoothie or herbal tea for a balanced and energizing meal.
