Roast Vegetable Rosti with Poached Eggs Recipe – European Special
Roast Vegetable Rosti with Poached Eggs is a delightful European-inspired dish that combines crispy golden potato cakes with the earthy flavors of roasted bell peppers, cherry tomatoes, and red onions. Topped with delicately poached eggs, this dish offers a perfect balance of textures and flavors, making it an ideal choice for a satisfying brunch or light lunch. Whether you’re looking to impress guests or enjoy a comforting meal at home, this recipe brings a touch of culinary elegance to your table.
- 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 :
Vegetable Variations: Feel free to experiment with different vegetables like zucchini, mushrooms, or spinach to customize the rostis to your liking.
Cheese Options: For added richness, sprinkle crumbled feta or goat cheese over the top before serving.
Herb Enhancements: Incorporate fresh herbs such as thyme, rosemary, or chives into the rosti mixture or as a garnish for added aroma and flavor.
Poaching Tips: To achieve perfectly poached eggs, ensure the water is at a gentle simmer and add a splash of vinegar to help the egg whites coagulate.
Serving Suggestions: Pair this dish with a side of mixed greens dressed in olive oil and lemon juice for a complete and balanced meal.
