Potato and cheese rösti with poached eggs

Name: Potato and cheese rösti with poached eggs
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 medium lettuce (about 150 g); 500 g Potatoes; 100 g Gouda cheese; 2-3 stem(s) parsley, rosemary and thyme; 5 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 5 TABLESPOONS Vinegar; 6 cherry tomatoes; 1 TEASPOON Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 medium lettuce (about 150 g)
500 g Potatoes
100 g Gouda cheese
2-3 stem(s) parsley, rosemary and thyme
5 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
5 TABLESPOONS Vinegar
6 cherry tomatoes
1 TEASPOON Sugar

Directions

1
Clean and wash lettuce, pluck into bite-sized pieces and drain. Peel and wash the potatoes. Grate cheese roughly. Wash parsley, rosemary and thyme, dab dry and pluck.
2
Coarsely grate the potatoes. Add 1 egg, cheese and herbs and mix. Season with salt and pepper. Heat 1 tablespoon of oil in a coated frying pan, add potato mixture in 4 portions, form round and fry on both sides over medium heat for about 8 minutes.
3
Meanwhile boil up about 2 litres of water with 3 tablespoons of vinegar. Beat the rest of the eggs, slide them one after the other into the boiling vinegar water and let them steep for about 4 minutes. In the meantime, wash, clean and halve the cherry tomatoes.
4
Season the remaining vinegar with salt, pepper and sugar. Whip the remaining oil into it. Sprinkle lettuce and cherry tomatoes with the vinaigrette and mix. Arrange 2 rösti with 2 poached eggs and salad on plates.