Carrot Rosti

I’ve mentioned a few times now, that I’m a big fan of breakfast, and I definitely go through phases as to whether I prefer a savoury or a more sweeter style of breakfast. 

When my savoury tooth wins, the first thing I turn to is eggs! Eggs up until recently had a bad reputation for their high amounts of cholesterol, however, they are in fact highly nutritious! As well as being high in protein, they are also good sources of Vitamin B2, B12 and Choline. 

carrot rosti ingredients

mixed carrot rosti

Eggs by themselves can be a little boring after a while, so I like to change things up by adding different elements, one of them being this delicious carrot rösti. I like to make these in big batches so in the mornings all I have to do is heat the rösti whilst I’m poaching the eggs. 

This recipe is also versatile in that if you add a little salad to the side, you have a beautiful, healthy and light lunch!

Buon Appetito

xo

Ingredients
Makes 4
Author | The Unprocessed Pantry

4 carrots, grated
1 onion, sliced
5 tsp almond flour
2 eggs, whisked
small bunch parsley, chopped
pepper
4 eggs
1tbsp salt (for the poached eggs)
1tbsp white vinegar

Equipment
saucepan
frying pan
mixing bowl
spatula
wooden spoon
knife

Suggestions/Variations
You could also fry the egg instead of poaching

Add some cooked veggies or a salad on the side and have as a light lunch. 

Method
Preheat oven to 100°c. Bring a saucepan of boiling water, salt and vinegar to the boil. 

Add all the carrots, onion, flour, whisked eggs, parsley and a pinch of salt and pepper into a bowl and whisk with a fork until combined. 

Over a low heat, drizzle a little olive oil in a frying pan. Place 1/3 cup of the mixture in the pan and flatten with a spatula. Cook for 2-3 minutes until starting to brown. Flip using a spatula and cook for another 2-3 minutes on the other side. 

Drain on some paper towel and repeat process with remaining batter. Place the rösti’s in the oven to keep warm. 

When the water is boiling us a wooden spoon to create a whirlpool. Crack an egg into the middle of the whirlpool. Cook for 3 and 1/2 minutes for a runny centre or another minute if you want it set. Remove from the water and drain on paper towel. Repeat with remaining eggs.

To serve place a rösti on the plate and top with the poached egg. 

 


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