How to Cook Rosti With Poached Egg

Serves: 2-3

Preparation time: 10 mins

Cooking time:1 hour

Ingredients needed to make Rosti With Poached Egg:

• 3 russet potatoes
• 4 large eggs
• 4 oz Gruyere cheese, sliced
• 6 tbsp unsalted butter, divided
• Handful of fresh flat leaf parsley, chopped
• Kosher salt and freshly ground black pepper

Cooking instructions for Rosti With Poached Egg:

• Fill a large saucepan with cold water and drop the potatoes into it.
• Sprinkle fair amount of salt into it to season and heat the mixture until it starts boiling.
• Reduce it to a simmer over lowered heat and continue to cook likewise for about 8-10 minutes, or until the potatoes are cooked through.
• Drain them into a bowl and set aside in the fridge for a couple of hours to chill.
• Warm up your oven to 300 degrees F.
• In the meantime, peel the potatoes and grate them into a bowl.
• Add 4 tbsp of butter in a large oven proof skillet and melt it over moderately low heat.
• Toss in the grated potatoes and sprinkle a dash of salt and generous amount of black pepper into it.
• Press them gently while cooking for about 15-20 minutes, shaking the pan at times to loosen the base, until it turns crispy golden brown.
• Flip the rosti carefully so that the browned surface faces up and spread a tbsp of butter around its sides.
• Let it melt under the pancake and sprinkle a dash of seasonings over it to taste.
• Continue to cook the other side for another 10-15 minutes, or until it turns golden brown and is is cooked through.
• Arrange the cheese slices on top of the rosti and bake in the oven for about 8 minutes or until the cheese melts.
• While the rosti bakes, melt rest of the butter in another skillet over moderately low heat and crack the eggs into it.
• Poach the eggs for about 4 minutes or until their whites just firm and turn off the heat.
• Slicethe rosti into four wedges and place a poached egg on top of each piece.
• Sprinkle some chopped parsley on top and serve warm.

Last Updated on February 18, 2013 by