Photo of Parma rostis by WW

Parma rostis

Points® value
Total Time
20 min
0 min
20 min
There's something about Parma ham that turns a dish from plain to posh. This is a great dish for a lazy weekend brunch.


Potatoes, Raw

300 g

Carrots, raw

1 medium


1 medium

Egg white, raw

1 individual

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

2 medium, raw

Cherry Tomatoes

20 individual, on the vine

Parma Ham

75 g


1 pinch

Black pepper

1 pinch


  1. 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.
  2. 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.
  3. 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.
  4. 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.