Poached eggs and roast vegie rÖsti

Boost your brunch (or dinner) with roasted veg.

We’ve vegged up the classic Swedish dish rÖsti using roasted zucchini, carrot and leeks in place of the classic potato. An easy way to get your five a day and it’s low carb too if you are trying to bulk up your veg intake or lower your carbs. Great for an easy brunch or a simple dinner.

Looking for more low carb recipes or vegetarian dishes with eggs for dinner?



1.Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
2.Using a vegetable peeler, peel zucchini and carrot into long thin ribbons. Combine zucchini, carrot, leek, capsicum, ricotta, mozzarella and beaten egg in a large bowl; season well. Press 2/3 cup of the vegie mixture into a 12cm round cutter on a lined tray. Remove cutter; repeat with remaining vegie mixture to make eight rounds in total. Bake for 25 minutes or until golden and crisp.
3.Meanwhile, combine watercress, oil and vinegar in a bowl; season to taste.
4.To poach eggs, bring a large wide saucepan of salted water to the boil. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in the pan, return water to the boil. Cover pan and turn off heat; stand for 4 minutes or until a light film of egg white sets over the yolks. Transfer poached eggs, using a slotted spoon, to paper towel to drain.
5.Transfer rösti to a platter, top with poached eggs. Scatter over the watercress salad. Season to taste; serve immediately.

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