Watercress grater cake with poached egg

Name: Watercress grater cake with poached egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Watercress; 1 Onion; 5 TABLESPOONS Sunflower oil; 400 g Potatoes; 5 Eggs (size M); 2 TABLESPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fruit vinegar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Watercress
1 Onion
5 TABLESPOONS Sunflower oil
400 g Potatoes
5 Eggs (size M)
2 TABLESPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fruit vinegar

Directions

1
Wash the watercress, shake dry, pluck leaves from the stalks and chop, except for something to garnish. Peel and finely chop the onion. Heat 1 tablespoon of oil and
2
Peel, wash and roughly grate the potatoes. Squeeze the potatoes. Stir in onion, 1 egg, watercress and starch. Season with salt and pepper
3
Heat 4 tablespoons of oil in a frying pan and fry the potato dough in portions to make potato fritters
4
In the meantime, bring approx. 3 litres of water to the boil in a pot. Season with vinegar. Beat 4 eggs one after the other in the boiling, no longer boiling vinegar water. Cook for about 4 minutes. Arrange potato fritter and eggs, sprinkle with pepper and garnish with cress