A rösti is basically a hash brown’s fancy Swiss cousin – somewhere between a latke and a potato pancake, explains registered Nutrition Sophie Gastman (@sophiethenutritionist). “Here it’s topped with crispy fried eggs and sweet balsamic roasted veg, so you’ve covered all the bases in terms of protein, healthy fats, carbs and fibre. In other words, it’s a well-balanced excuse to have a posh hash brown for breakfast.”
You’ll find this recipe and loads more in her debut cookbook, Find Your Healthya practical guide with plenty of myth-busting. Sophie cuts through the food noise, offering evidence-based healthy eating advice alongside delicious recipes.
READ MORE: Move Over Overnight Oats! Carrot Cake Baked Oatmeal Is the Breakfast You Need To Try Now
Want to… MAKE IT VEGAN? Fry the rösti in oil or plant-based butter. Swap the pesto-fried eggs for tofu scramble drizzled with vegan pesto.
STORE THE LEFTOVERS? Keep the rösti and veg in separate containers in the fridge for 3-4 days. Reheat the rösti in a pan or in a preheated oven at 180°C fan or air fryer at 180°C for 8-10 minutes until crisp. Reheat the veg at the same temperature for 5-8 minutes.
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Pesto Fried Egg Rösti with Balsamic Roasted Asparagus and Tomatoes
Sophie Gastman’s scrumptious pesto eggs recipe with a crispy potato rösti and balsamic roasted veggies, is worth adding to your breakfast roster.
Pesto Fried Egg Rösti with Balsamic Roasted Asparagus and Tomatoes
For the rösti
For the balsamic roasted veg
For the eggs (1-2 per person)
Optional garnishes
Make the Rösti
Roast the veg
Fry the pesto eggs
Serve
Source: https://www.womenshealthsa.co.za/food-and-nutrition/feed/
