Poached eggs and roast vegie rÖsti

Boost your brunch (or dinner) with roasted veg.

  • 40 mins cooking
  • Serves 4
  • Print
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.


  • 1 large zucchini (150g)
  • 1 large carrot (180g)
  • 1 medium leek (350g), white part only, cut into matchsticks
  • 1 large red capsicum (350g), sliced thinly
  • 1 cup (240g) firm ricotta
  • ½ cup (50g) grated mozzarella
  • 2 eggs, beaten lightly
  • 50 grams watercress sprigs
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 8 eggs


  • 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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