This is the ultimate big breakfast recipe to keep you energised all morning! If you’re not a fan of goat’s cheese, you can always substitute 30 g of feta instead.
Ingredients
- 1 teaspoon white vinegar
- 2 large eggs
- ¼ medium sweet potato, peeled and grated
- 2 teaspoons wholemeal plain flour
- Sea salt and ground black pepper, to taste
- 1½ teaspoons olive oil
- 50 g button mushrooms, thinly sliced
- 2 slices wholemeal bread
- 25 g soft goat’s cheese
How to Make It
- Fill a saucepan with water until 8 cm deep. Add the vinegar and bring to the boil over medium heat, then reduce the heat to medium-low. Break the eggs into the water and cook for 2–3 minutes for a semi-soft yolk or 3–4 minutes for a firm yolk. Remove the eggs with a slotted spoon and allow to drain on paper towel.
- Using your hands, squeeze out as much liquid from the grated sweet potato as possible. Transfer the sweet potato to a mixing bowl. Add the flour, salt and pepper and mix to combine.
- Heat half the oil in a small non-stick frying pan over medium heat. Add the sweet potato mixture and flatten out with the back of a metal spoon. Cook for 2–3 minutes or until the bottom of the rosti is golden and crisp. Carefully flip over and cook for further 2–3 minutes. Transfer to a plate, cover with foil and set aside.
- Heat the remaining oil in the frying pan over medium heat. Add the mushrooms and cook for 7–10 minutes or until soft, stirring occasionally.
- Meanwhile, toast the bread to your liking.
- To serve, place the toast, sweet potato rosti and mushrooms on a serving plate.
- Top with the poached eggs and sprinkle over the goat’s cheese.
