Potato rosti with asparagus and poached egg

If you fancy something a bit different for breakfast then look no further

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Total time (prep & cooking): 25-30 minutes



For the rosti:

500g fluffy potatoes (such as Maris Piper or King Edward), peeled

Salt and pepper

1 egg yolk

2 tbsp sunflower oil

For the hollandaise sauce:

60g butter

2 medium egg yolks

2 tbsp white wine vinegar

1 tsp of hot water

To serve:

12 asparagus spears, cut in half

4 large eggs

1 tsp white wine vinegar


1. To make the rosti, grate the potato into a clean tea towel and squeeze any excess water out. Pop the potato into a bowl and season, then add the egg yolk and mix well. Divide into four and then form into rosti shapes.

2. Place a non-stick frying pan over a medium heat and add the sunflower oil. Carefully place in the rosti and cook for 4-5 minutes before turning over. The rosti should be golden and crisp before turning.

3. While the rostis are cooking, place a large pan filled with water about 3 inches deep for poaching the eggs with the vinegar. This water should be barely simmering.

4. For the hollandaise, melt the butter in a jug (the microwave works very well). The butter must be hot. Place the eggs and vinegar into a bowl and, while whisking, slowly pour in the melted butter a little at a time. Leave the white sediment in the jug. Add a squeeze of lemon juice and a tsp of hot water and leave until needed.

5. Cook the asparagus in a small saucepan of water for 3 minutes. Crack the eggs into the water with the vinegar and poach for 3-4 minutes for a runny yolk.

7. To assemble divide the rosti among four plates, top each with asparagus and a poached egg, then finally drizzle over a little of the hollandaise sauce.

CHEF’S TIP: If you have a chef’s ring, place into the frying pan and press the rosti mixture in. This will give you a lovely professional look.

Recipes and image courtesy of

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