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Sweet potato rosti florentine

Sweet potato rosti florentine


Swap muffins for homemade sweet potato rostis in this twist on eggs florentine

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1054kj 251kcal
  • Fat
    Med 19%
  • Saturates
    Med 20%
  • Sugar
    Low 19%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 23g


  • 1 sweet potato, peeled and coarsely grated
  • 1 tbsp fresh chives, finely chopped, or 1 tsp dried, plus extra to serve
  • 2 large Co-op British eggs, plus 1 egg yolk
  • 1 tbsp Co-op olive oil
  • 125g pack Co-op baby spinach
  • Serve with freshly ground black pepper and 1 tbsp Co-op cranberry sauce


  1. Preheat the oven to 220C/fan 200C/Gas 7
  2. Place the sweet potato in the centre of a clean tea towel, twist and then squeeze to remove as much moisture as possible
  3. Place in a bowl and mix with the chives, egg yolk and olive oil. Divide the mixture into 2 equal portions and shape into patties. Bake on an oiled baking tray for 20-25 mins
  4. Meanwhile, crack each egg into a ramekin. Bring a deep pan of water to the boil and reduce to a simmer
  5. Tip each egg into the water and poach for 3-4 mins. Remove from the pan with a slotted spoon and place on kitchen towel to drain
  6. Steam the spinach in a lidded saucepan with a splash of water for 2-3 mins, until wilted
  7. Drain and gently squeeze to remove any excess moisture
  8. Arrange the spinach on the rostis and top each with a poached egg
  9. Serve with a grind of black pepper, a dollop of cranberry sauce and a sprinkling of chives

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