Rosti with Eggs and Pancetta
50 minutes
Whether its for a brunch with friends or an easy Sunday night supper, crispy golden rosti topped with eggs and pancetta always please. I like to bake make rosti to make them a little healthier.
3 people made this
Ingredients
- 600g potatoes, grated
- olive oil spray
- salt and freshly ground black pepper
- 1 bunch asparagus
- 8 slices pancetta
- 4 eggs
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 220 degrees C. Line a baking tray with baking paper and lightly spray with oil. Squeeze excess moisture from the grated potato and season with salt and pepper. Form potato into four x 10cm circles on prepared tray, pressing down to make rosti compact. Lightly spray with oil. Bake, turning once, for 25-30 minutes or until golden and crisp.
- Meanwhile, place a large saucepan of water over medium-high heat and bring to the boil. Reduce heat to low. Carefully crack the eggs into water. Poach eggs gently for 2-3 minutes or until egg whites are set and yolks are still soft.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook asparagus and pancetta, turning, for 3-4 minutes or until asparagus is tender and pancetta is crisp.
- Serve rosti with poached eggs, asparagus and pancetta.
