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Rosti Potato with Fried Egg and Brie
Crispy grated potato pancake topped with a fresh herb salad, a fried egg, and creamy Brie cheese.
Vegetarian
Quick
Breakfast
Potato
Estimated Nutrition
Calories
915.2
kcal / serving
915.2 kcal total
Carbs
29.8
g
per serving
29.8 g total
Fat
78.1
g
per serving
78.1 g total
Protein
28.4
g
per serving
28.4 g total
Cook Time
10
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
1
piece
Egg
free-range, fried
75
g
Brie
chopped
Fruits
0.5
piece
Lemon
juice only
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Basil
fresh
1
handful
Flat leaf Parsley
fresh
1
pinch
Chives
chopped
OilsFats
30
ml
Olive Oil
for frying the rosti
15
ml
Olive Oil
for the salad dressing
Vegetables
1
piece
Potato
peeled and grated
Method
1
Squeeze excess moisture from the grated potato using a clean tea towel.
2
Heat 30ml olive oil in a pan and add the potato.
3
Season the potato and fry for 4 minutes.
4
Flip the rosti and fry for 3 minutes until golden-brown.
5
Mix herbs, lemon juice, and 15ml olive oil in a bowl.
6
Season the herbs and stir to coat.
7
Place the rosti on a plate and top with herb salad and the fried egg.
8
Scatter 75g of Brie around the plate and garnish with chives.