Ham Rosti With Poached Egg & Asparagus

By Drum Digital
11 April 2018

Preparation: 10 min | Cooking: 25 min | Serves 4

This #JustDelicious and super-indulgent breakfast is perfect for a lazy Sunday morning!

Ingredients

1 egg, for beating

500g Eskort Chopped Ham Roll, cubed

250g white Cheddar cheese

½ onion, finely diced

2,5ml dried rosemary

salt and freshly ground pepper

4 potatoes, peeled and grated

30ml olive oil

1 punnet asparagus tips

30g butter

4 large eggs, for poaching

Method

  • Lightly beat the egg in a large bowl, add the ham, 125g of the cheese, the onion, rosemary, salt and pepper. Mix well.
  • Add the grated potatoes and mix to thoroughly combine all the ingredients.
  • Heat the oil in a large frying pan and taking a heaped tablespoon of the rosti mixture, place in the pan and pat down evenly.
  • Fry until golden and crispy (about 5 minutes each side).
  • Remove the rosti from the pan and place on paper towelling to drain, top with a little more of the cheese, then cover to keep warm and set aside.
  • In a new pan, heat the butter and sauté the asparagus tips until just tender.
  • Remove and set aside.
  • Bring a saucepan of salted water to a simmer, crack the eggs one by one into a small teacup or ramekin.
  • Using the back of a spoon, swirl the water to create a whirlpool, then gently but quickly drop an egg into the middle of the whirlpool.
  • Allow the egg to cook for 2-3 minutes for a soft poached egg.
  • Remove the egg from the water with a slotted spoon, gently place on a flat plate and repeat with the other eggs.
  • Serve the rosti topped with asparagus tips and a poached egg.

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