Baked rosti with eggs
500 g, grated
1 bunch(es), trimmed
48 g, (Buy 60g) fat trimmed
mixed salad leaves
2 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper and lightly spray with oil. Squeeze excess moisture from the grated potato and season with sea salt. Form the potato into four 10cm circles on the prepared tray. Lightly spray each rosti with oil. Bake, turning once, for 25-30 minutes or until the rostis are golden and crisp.
- Meanwhile, place a large saucepan of water over medium-high heat. Bring to the boil, then reduce heat to low. Carefully break 1 egg into a cup. Slide the egg into the water. Repeat with the remaining eggs. Poach the eggs gently for 2-3 minutes or until the egg white is set and the yolk is still soft.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the asparagus and pancetta, turning, for 3-4 minutes or until the asparagus is tender and the pancetta is crisp. Serve the rosti with the poached eggs, asparagus, pancetta and mixed leaves.