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.