Treat yourself and the family with this delicious Rutabaga Rosti with Poached Eggs and Crisp Bacon recipe, plus discover many other easy recipes at 24/7 Mom.
Rutabaga Rosti with Poached Eggs and Crisp Bacon
- 17.6 oz rutabaga (coarsely grated)
- 17.6 oz potato (coarsely grated)
- 1 onion (coarsely grated)
- 2 tbsp thyme leaves
- 1.8 oz butter (melted plus extra for frying)
- oil or butter for cooking
- 4 eggs
- 8 slices streaky bacon
- Heat the oven to 180°C. In a bowl make the rostis by combining the rutabaga, potato, and onion and squeezing out the excess liquid. Add the thyme and butter, stir well the firmly shape into 8 cakes.
- In a frying pan heat some butter or oil and fry the rostis, two or three at a time for 3-4 minutes on each side until brown and crisp. Transfer to a baking sheet and bake in the oven for a further 15 minutes. Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.
- While the rosti are in the oven fry or grill the bacon till crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the center. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for 2 minutes. Serve 2 rosti topped with an egg and a drizzle of hollandaise.
- Note: This is a great brunch or lunch dish but for a more substantial dish, add a piece of pan fried cod or seabass.
