Salmon and Poached Egg on Zucchini Rösti

Looking for brunch ideas for Easter or how about enjoying a lazy Sunday morning breakfast devouring this delicious meal. If you're not fond of salmon, top the Rösti with shaved ham instead. Rösti is a potato dish from Switzerland and was a common breakfast eaten by farmers. Click here for more Rösti recipes.

Serves 8 (as a starter)
recipe from Good Taste

4 large sebago or golden potatoes, peeled and coarsely grated
4 large zucchini, coarsely grated
160ml (2/3 cup) olive oil
8 eggs
4 large ripe tomatoes, coarsely chopped
1/4 cup fresh dill sprigs
8 slices (200g) smoked salmon
lemon wedges to serve

Combine the potato and zucchini in a colander. Squeeze out excess moisture. Transfer to a bowl. Season with salt and pepper. Preheat oven to 120c. Heat 2 tablespoons of oil in a large non stick frying pan over medium high heat. Spoon four 1/4 cup portions of potato mixture into the pan. Flatten into 10cm diameter discs. Cook 4-5 minutes each side or until golden. Transfer to a baking tray and place in oven to keep warm. Repeat in 3 more batches, reheating the pan between batches.

Line eight 125ml (1/2 cup) capacity ramekins with plastic wrap, allowing the sides to overhang. Crack 1 egg into each lined ramekin. Twist and tie the edges to seal. Bring a large saucepan of water to a boil and remove from heat. Transfer eggs in the plastic wraps to the water. Cover and set aside 4-5 minutes or until just set. Transfer the eggs to a plate. Unwrap eggs using scissors to cut the plastic. Meanwhile, combine tomato and dill in bowl. Divide rosti among serving plates. Top with salmon, poached eggs and tomato mixture. Serve with lemon wedges.

The Culinary Chase's Note: A bit fussy with the grating of the potatoes and zucchini but well worth the effort in the end! I think what I liked most about this rosti is that it didn't require any eggs or flour.