• Home
• Recipes
• Vegetarian
• Giant rosti with baked eggs

Giant rosti with baked eggs

• Helena Busiakiewicz

Save recipe

Serves 6 - 8

A little effort

Prep: 1 hr

Cook: 1 hr

A star rating of 3 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

This is a great dish to feed a crowd – serve with bloody marys for the ultimate Sunday brunch

Gluten free

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Celeriac rostis with harissa yogurt

A star rating of 0 out of 5.0 ratings

Celeriac and potato rösti with poached eggs

A star rating of 0 out of 5.0 ratings

Crab crostini

A star rating of 0 out of 5.0 ratings

Try our giant rosti with baked eggs, then try spiced potato rösti, roast potato rosti, potato and carrot rosti or celeriac and potato rösti with poached eggs.

Giant rosti with baked eggs recipe

Ingredients

Nutrition

• 50g butter

  plus extra for the baking dish

• 3 onions

  finely sliced (using a mandoline if you have one)

• 5 garlic cloves

  grated

• 1.5kg potatoes

  well scrubbed with the peels left on

• 9 eggs

  3 beaten

• 10g chives

  finely sliced

• soured cream

  to serve

• hot sauce

  to serve

Nutrition: per serving (8)

• kcal313
• fat11g
• saturates5g
• carbs39g
• sugars5g
• fibre12g
• protein12g
• salt0.4g

Ad

Method

• step 1

  Put a large frying pan over a medium heat. Gently melt the butter. Once foaming, scatter in the onions with a large pinch of salt. Cook for 15-20 mins or until softened and beginning to caramelise, then stir in the garlic. Cook for another 2 mins then set aside to cool.

• step 2

  Meanwhile, grate the potatoes using a box grater, directly onto a large tea towel. Once grated, squeeze the towel over a bowl to remove as much liquid as you can.

• step 3

  Put the grated potatoes, the cooled onions, the beaten eggs and plenty of salt and pepper into your largest bowl. Mix very well with your hands. Heat the oven to 210C/190C fan/gas 8.

• step 4

  Butter a deep 30cm round baking dish. Spread the mixture across the dish, making an even layer across and up the sides. Use a spoon to gently make six craters in the base – this will be where the eggs go later.

• step 5

  Bake for 55 mins-1 hr or until golden and crisp. Turn down the oven to 200C/180C/gas 6. Once the time is up, crack the eggs into the craters, sprinkle with salt and pepper, and return to the oven for 5 mins until just cooked.

• step 6

  Remove from the oven, sprinkle with chives and bring to the table to serve. It’s great served with soured cream and hot sauce.

More ways with eggs.

Authors

Helena Busiakiewicz

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.2 ratings

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue