Sweet potato rostis with poached eggs & guacamole

The Crispiest Sweet Potato Rosti with Poached Eggs & Guac

Serves 4

40 minutes

Ingredients
4 sweet potatoes
11 eggs
fresh parsley
spring onions
dried chilli flakes
2 large avocados
fresh chives
1 lemon
salt and pepper
olive oil

Method
Preheat the oven to 200°C/180°C fan/gas mark 6.

Peel and grate the sweet potatoes with a normal box grater.

Add the grated potato into a bowl. Crack in 3 eggs. Add a handful of chopped parsley, a handful of chopped spring onions and 1 teaspoon of dried chilli flakes. Season with salt, pepper and olive oil. Mix everything together.

Get a baking sheet. Line it with baking paper. Make 8 fishcake-sized rostis, and line them up on the sheet. They will be quite loose at this point, but don’t worry. Just squeeze them into shape and whack in the oven. They will firm up and crisp up.

Bake for 30 minutes, turning after 20 minutes.

Guac time. Scoop the flesh out of the avocados and mash it in a bowl. Add a handful of chopped chives and the juice of a lemon, and season with salt, pepper and olive oil. Mash everything together and set aside.

Egg time. Boil a pan of water. Carefully crack 2 eggs into separate glasses. With a fork or a whisk, create a little whirlpool in the water. Pour the eggs into the water, not in the centre of the whirlpool, but on the edge. The water will fold the white over the yolk and should form a nice little ball.

Cook for 3 minutes on a medium heat. To check if they’re done, just gently lift the egg with a spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat for the remaining 6 eggs. It might be quicker to get two pans going simultaneously!

Assembly time. Spoon a good helping of guac on top of the rosti. And then put your egg on top. Allow 2 rostis and 2 eggs per person. Sprinkle some extra chives and dried chilli flakes over the top, and tuck in!

Extracted from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus (Pavilion Books, approx €17). Photograph by Haarala Hamilton.