Sweet Potato Rosti with Poached Eggs and Smashed Chilli Avocado – Blog from Lucie Lemay the 9 to 5 Foodie
This is my absolute favourite Sunday brunch; poached eggs and avocado on top of a sweet potato rosti.
Ditch the greasy hangover fry up for this instead, the strong anti-inflammatory properties in the sweet potato will help repair and soothe you internally whilst the Vitamin E and C in the avocado will help bring a glow back to your skin!
It’s the perfect blend of healthy fats, protein and carbs to set you up for the rest of the day!
Sweet Potato Rosti with Poached Eggs and Smashed Chilli Avocado
GF, SF, V, DF
- 1 sweet potato
- 3 eggs
- Small handful of chopped coriander
- 1 tbsp buckwheat flour
- 1/2 tsp cumin
- 1 tbsp coconut oil/olive oil
- 1 avocado
- ½ tsp chilli flakes
- ½ lime
- Salt and Pepper
Peel and grate the sweet potato and place in a bowl with one egg and coriander. Mix well until all ingredients are combined.
Add the flour, cumin and season with salt and pepper; mix thoroughly.
Place ½ a tbsp of coconut oil/olive oil in a frying pan, once hot spoon a ¼ of the mixture onto the pan and mould into a ½ inch deep circles, depending on the pan size you should be able to do two at the same time.
Fry for 5 minutes each side or until nicely browned, repeat with the remaining mixture.
Whilst the rostis are cooking, fill a saucepan with water and boil. Once the water has boiled add a generous pinch of salt and bring down to a simmer. Use a spoon to stir the water and create a whirlpool, crack the egg into the middle and cook to your preferred runniness. Repeat for the second egg.
To make the chilli smashed avocado, scoop the flesh out of the avocado and place in a bowl. Squeeze over the lime juice and mash to a pulp. Sprinkle with chilli flakes and season with salt and pepper.
Scoop the avocado onto the rostis and top with a poached egg.