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Devilled crab rosti with poached eggs
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Add a few extra ingredients to a ready-made rösti mix for a restaurant-style supper that would also make a delicious weekend brunch.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
½ lemon, zested then cut into wedges
400g pack Swiss-style rösti
100g pack Fifty Fifty Cornish crab
3 salad onions, finely sliced
½ x 20g pack dill, finely chopped
2½ tsp vegetable oil
250g essential cherry tomatoes, halved
260g essential spinach, washed
2 tbsp garlic mayonnaise
1 In a large bowl, mix together the lemon zest, rösti mix, crab, salad onions and most of the dill, breaking up the potato and stirring thoroughly. Heat 1½ tsp oil in a medium non-stick frying pan. Tip the rösti mixture into the pan and press down firmly with a spatula, to make one giant rösti. Reduce the heat to medium and fry for 10 minutes. Place a large plate upside down over the pan, hold together and flip over then slide the rösti back into the pan; fry for 5 minutes, until golden. Slide onto a plate, quarter and keep warm.
2 Meanwhile, bring a pan of water to the boil and once the rösti is cooked, crack in the eggs. Simmer very gently for about 3 minutes, then remove with a slotted spoon and drain.
3 In the rösti pan, heat 1 tsp oil over a high heat. Add the tomatoes, season and toss to coat; fry for 2-3 minutes, stirring regularly, until blistered and juicy, then transfer to 2 serving plates. Turn down the heat and add the spinach; stir until wilted then add to the plates along with the rösti and poached eggs. Scatter over the remaining dill; serve with lemon wedges and the garlic mayonnaise.
Typical values per serving: