There’s something about Parma ham that turns a dish from plain to posh. This is a great dish for a lazy weekend brunch.
8 SmartPointsTM values per serving
SmartPoints values per recipe 16
At the ready
a food processor with grater attachment
a clean tea towel
a large non-stick frying pan
egg-poacher or small saucepan
300 g (10½ oz) floury potatoes
1 egg white
calorie controlled cooking spray
2 bunches cherry tomatoes on the vine
75 g pack Parma ham
salt and freshly ground black pepper
- Peel the potatoes and halve them, if large. Grate them in the food processor with the carrot and courgette. Drain off any excess liquid and tip the vegetables on to the clean tea towel, folding it over the top and pressing down to soak up as much moisture as possible. Lightly beat the egg white and add the vegetables. Season and mix them all together.
- Heat the frying pan and spray with the cooking spray. Split the mixture into 6 rostis and cook for 3-4 minutes per side, patting them down with a spatula to flatten the tops. Preheat the grill.
- While the rostis are cooking, poach the eggs in an egg-poacher, or cook in lightly simmering water for 3-4 minutes, until done to your liking. At the same time, grill the cherry tomato bunches for 2-3 minutes.
- Share the rostis between 2 warmed plates. Top with slices of Parma ham and place a poached egg in the middle of each plate. Season with black pepper and serve with the cherry tomato bunches.
To make the rostis look neater, put a cooking ring into the frying pan and spoon a sixth of the mixture into it, levelling the top with a spoon. Lift the ring and repeat until all the mixture is used.
You need a really good non-stick frying pan to cook the rostis with the minimum amount of added fat. It’s worth investing in one – and looking after it.
We love sharing our breakfast recipes and hope that this little sample of what you could eat with Weight Watchers whets your appetite. There are plenty more of these when you sign up too!
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