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Gravadlaxtopped röstis with poached eggs

Gravadlaxtopped röstis with poached eggs

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Four ingredients to a quick and flavoursome meal for two.

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Low in saturated fat
  • Serves2
  • CourseBrunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 300g pack potato röstis
  • 6 No.1 Mixed Size British Free Range Longstock Gold Eggs
  • 120g pack No.1 Gravadlax
  • 140g pack beetroot salad

Method

  1. Cook the röstis according to pack instructions. When almost ready, poach 4 eggs until the whites are set and yolks runny.

  2. Loosen the mustard and dill sauce from the gravadlax with 2 tsp water, then use half to dress 70g beetroot salad.

  3. Mound the salad onto each plate and top with the röstis, ruffles of gravadlax, then the eggs. Season with sea salt flakes and cracked black pepper. Drizzle the remaining sauce around, then serve, with a squeeze of lemon juice, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,202kJ/ 527kcals

Fat

28.3g

Saturated Fat

4.3g

Carbohydrates

46.3g

Sugars

18.7g

Fibre

5.7g

Protein

18.9g

Salt

2.3g

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