It’s Sunday morning and you’ve had a long sleep in. You are in the mood for something different for breakfast. Try this beautiful recipe. It’s also perfect to serve to family or friends if they’re coming over for a morning bite.
4 medium size sweet potatoes, peeled, coarsely grated
4 large zucchini, coarsely grated
160ml (2/3 cup) olive oil
9 free-range eggs
4 large ripe tomatoes, coarsely chopped
1/4 cup fresh dill sprigs
8 slices (about 200g) smoked salmon
Lemon wedges, to serve
Combine the sweet potato and zucchini in a colander. Squeeze out excess moisture. Transfer to a bowl and add one egg, stir until combined and season with salt and pepper.
Preheat oven to 120°C. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium high heat. Spoon four 1/4-cup portions of potato mixture into the pan.
Flatten into 10cm-diameter discs. Cook for 4-5 minutes each side or until golden. Transfer to a baking tray. Place in oven to keep warm. Repeat, in 3 more batches, reheating the pan between batches.
Line eight 125ml (1/2-cup) capacity ramekins with plastic wrap, allowing the sides to overhang. Crack 1 egg into each lined ramekin. Twist and tie the edges to seal. Bring a large 22cm (base measurement) saucepan of water to the boil. Remove from heat. Transfer eggs in the plastic wraps to water. Cover and set aside for 4-5 minutes or until just set. Transfer the eggs to a plate. Use scissors to cut the plastic wrap. Unwrap the eggs.
Meanwhile, combine the tomato and dill in a bowl.
Divide the rosti among serving plates. Top with the salmon, poached eggs and tomato mixture.
Serve with lemon wedges.