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Crispy Potato and Onion Rostis with Poached Egg and Spinach Cream Cheese Sauce

Crispy Potato and Onion Rostis with Poached Egg and Spinach Cream Cheese Sauce
Preparation time:
15 minutes
Cooking time:
10 minutes
2 serves

Simple but oh so delicious; the perfect brunch recipe with a delicate yet punchy spinach and cream cheese sauce, which incidentally also goes exceptionally well over pasta!

  • Ingredients

    • 3 large potatoes (about 600g)
    • 2 onions, peeled and halved
    • 2 eggs
    • 100g baby leaf spinach
    • 100g cream cheese
    • Dozen grates nutmeg
    • 2 cloves garlic, coarsely chopped
    • 120ml olive oil
    • Pinch chilli flakes
  • Method

    For the rostis:
    • Using the food processor with the coarse grate disc, push through the potatoes and onions (no need to peel the potatoes). Once done, remove the grated vegetables and squeeze out the excess juice with your hands and discard the liquid. Season with salt and pepper.

    • Heat a quarter of the olive oil in a pan, take a portion of the grated mixture and form into a thin patty about 1cm thick and gently place it into the hot oil, you can do this in batches. Once the patty is in the pan – don't move it! Leave to cook for five minutes until a golden crust forms, which will hold it together then carefully flip over and cook for another minute.

    • Pour a small splash of water into the pan and cover with the lid, the steam will cook the rostis through. Remove the lid after three minutes and continue cooking until all the water evaporates, add a splash more oil and fry each side for another minute just to crisp up. Remove the rostis onto a baking tray and place in the oven to keep warm while you cook the rest.

    For the sauce:
    • For the sauce, fry the garlic in a quarter of the olive oil for a couple of minutes (careful not to burn), add the spinach and keep stirring until the spinach wilts, then decant the whole lot into the blender function of the mixer.

    • Add the cream cheese, salt, pepper and a dozen grates of nutmeg. Pour in the remaining olive oil (a few tbsp) with a splash of water and blend until you have a smooth puree (you can add more water/oil to reach a glossy cream consistency), leave in the blender until ready to use.

    For the poached egg:
    • Finally, heat a saucepan of salted water on the stove, stir the water and crack an egg into the centre, pouch for three minutes or until the egg is cooked but still soft in the centre, decant into cold water. Cook the remaining egg if serving two.

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