Sweet potato rosti with oozey poached eggs

These sweet potato rosti stacks with oozy poached eggs are the ultimate weekend brunch treat.

Packed with essential nutrients like vitamin A, vitamin C, and B12, these easy-to-make rostis help recharge your body and boost energy after a busy week.

Topped with a perfectly gooey poached egg and fresh avocado, each serving delivers a delicious hit of protein, healthy fats, and B-group vitamins to support recovery. Fresh, vibrant, and bursting with flavour, this feel-good twist on a café classic is sure to become a regular on your brunch menu.

Ingredients

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Nut free

• 1 large, sweet potato, grated
• 1 large carrot, grated
• 2 spring onions, finely diced
• ½ cup fresh coriander, stems and leaves roughly chopped
• ¼ cup wholemeal self-raising flour
• ½ tsp ground cumin
• 6 eggs
• 2 tbsp extra virgin olive oil
• 2 tbsp white vinegar
• 1 cup tzatziki
• 1 large avocado, quartered
• 1 lime, quartered

How to make

1. To prepare the fritters, place the sweet potato, carrot, spring onion and coriander in a large bowl. Mix together. Add in the flour, cumin and two of the eggs. Season with salt and pepper and mix well to combine.
2. Heat the olive oil in a large frypan over medium heat. Drop four portions of the mixture into the pan. Cook for 2 minutes each side, or until golden and cooked through. Transfer to a plate, repeat with remaining mixture, making 8 rostis in total. Cover and set aside to keep warm.
3. To cook the poached eggs, fill a large saucepan with cold water and bring to the boil. Add the vinegar and reduce heat to a simmer. Stir the water with a spoon to create a whirlpool. Working one at a time, crack each egg into the water. Cook for 2-3 minutes for a soft yolk, or 4-5 minutes for a firm yolk. Remove the eggs with a slotted spoon.
4. To serve, divide the tzatziki, avocado and lime wedges between four plates. Add two of the rostis to each plate and top with a poached egg. Serve immediately.

Notes

• Leftover fritters can be stored in an airtight container in the fridge for up to three days.
• To make this gluten-free, simply swap out the wholemeal self-raising flour for gluten free self-raising flour, or for almond meal and add in ½ tsp of baking powder.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits