potato rosti & poached eggs

 

One of my favourite things to do on the weekend is to cook breakfast at home.  Cooking at home lets you;

a) cook exactly what you want

b) know whats in your food

c) experiment

And poached eggs are something so versatile they allow you to experiment a lot by adding anything really!

My other favorite is potato for breakfast.  It’s tasty, filling and goes nice and crispy.  And in enters the potato rosti.   Something which lets you add your own twist, perhaps of herbs and spices or just keep it simple with salt and pepper!

There is no need to go out and pay for breakfast when you can eat this beauty at home!

Potato Rosti with poach eggs, baby spinach, mushrooms & avocado.

Ingredients, serves 2

• 5 fresh eggs (vinegar to poach)
• 2 small potatoes, grated and squeeze out excess moisture
• handful of baby spinach
• 2 portabello mushrooms
• 1 avocado
• Oil to cook (i use grapeseed, loves a high heat and doesn’t burn)

Method

Pop a medium size pan or saucepan on to low simmer and add 2 tablespoons of white vinegar. Allow to simmer but not boil.

Pop your grated potato into a bowl, salt, pepper,  crack one egg in and stir.  Add in some herbs or spices if you like.  We love some home grown thyme in ours.  Pop a pan on to medium high heat, good splash of grapeseed oil and when sizzling, grab a small handful of potato, squish it in your hand to be flat and put in the pan.  Squish down with a spatula.  Continue till all in.  Nice tip for these is don’t touch them.  You want the first side to be your best.  So leave it till its nice and golden brown, about 3minutes should do it.  Then peak and flip.  Leave on low heat and let cook.

Meanwhile, slice up your mushrooms and get them on a small pan.  Grab your avocado and mash him up nice and good!  Salt and pepper and a little lemon if you have.

Crack the 4 eggs in 4 separate small bowls, i do this so i’m ready to just pop them all in the pot one after the other to poach.  Swirl your water in a circle and one at a time pop your eggs in.  I swirl after each time to clear the middle ready for the next little egg!   Keep an eye on but they should only take a few minutes.

Add your baby spinach to the mushrooms when they are almost cooked.  Then take off heat and and set aside.

Everything should be coming together at the same time now.  So take your rostis off, plate them, grab your eggs in a small strainer and put on paper towel.  Plate up mushrooms, spinach, top the rosti with your eggs and a dollop of avocado and ENJOY!

Fin xx

 

 

coconut flour zucchini bread

My husband and I have said this year that if we are wanting to have bread, we have to make it ourselves.

So last night the craving hit, I wanted to have bread for breakfast the next morning.  Checked what we had in the pantry and googled away, finding this beauty matching our ingredients!    Thank goodness for Google and delicious finds!

I had mine with a mushroom and cherry tomato (from the garden) bruschetta with tarragon and parsley (from the garden).  Then pan fried a slice of bread in the pan once they were cooked.

Savory Coconut Flour Zucchini Bread

savoury breakfast bowl

This week has been a process of cleaning out the fridge.  Making sure we don’t waste anything and cooking with only what we have in the house.

It’s been interesting and really pushes you to think outside the box.

So breakfast this morning was using up some beef mince that had been waiting its turn patiently in the freezer, lots of spices, homegrown cherry tomatoes, baby spinach and parsley, along with some fresh eggs and avocado.

It ended up being this tasty little fella – a savoury breakfast bowl.

I hope you enjoy.  It really is one of those things you can create and change around as you like.  So easy to customise.  I think it would be delicious with a side of some coconut flour tortillas too for dinner or even for breakfast 🙂