Sweet potato rosti florentine
https://www.coop.co.uk/recipes/sweet-potato-rosti-florentine
Swap muffins for homemade sweet potato rostis in this twist on eggs florentine
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 23g
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Ingredients
- 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
Method
- Preheat the oven to 220C/fan 200C/Gas 7
- Place the sweet potato in the centre of a clean tea towel, twist and then squeeze to remove as much moisture as possible
- 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
- Meanwhile, crack each egg into a ramekin. Bring a deep pan of water to the boil and reduce to a simmer
- 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
- Steam the spinach in a lidded saucepan with a splash of water for 2-3 mins, until wilted
- Drain and gently squeeze to remove any excess moisture
- Arrange the spinach on the rostis and top each with a poached egg
- Serve with a grind of black pepper, a dollop of cranberry sauce and a sprinkling of chives
