Pork Breakfast Rösti with Fried Eggs
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6
- Category: breakfast, brunch
- Method: pan fry
Description
Golden potato rösti topped with crispy smoked pork belly rashers and sunny-side eggs. Brunch never looked this good.
Ingredients
Roasted Tomatoes
Olive oil
200 g vine tomatoes
Salt and pepper, to taste
Rösti
4 medium potatoes, peeled and grated
3 Tbsp (45 ml) butter, melted
Salt and pepper, to taste
Olive oil, for frying
Crispy Pork
400 g pork rashers, sliced into lardons
Herbed Crème Fraîche
100 g crème fraîche
2 tsp (10 ml) chives, finely chopped
1 tsp (5 ml) wholegrain mustard
1 tsp (5 ml) dill, finely chopped
1 lemon, zested and juiced
Salt and pepper, to taste
Fried Eggs
4 eggs, room temperature
Salt and pepper, to taste
To Serve
Microgreens (optional)
Instructions
Roasted Tomatoes
Preheat the oven/air fryer to 200 °C. Place the vine tomatoes on a roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 10–15 minutes until blistered and slightly charred.
Rösti
In a mixing bowl, combine the grated potatoes with the melted butter. Season with salt and pepper and mix well.
Heat a large frying pan over medium heat and drizzle with olive oil. Spoon about two dessert spoons of the potato mixture into the pan and flatten gently with the back of the spoon to form rustic rounds. Cook for about 5 minutes per side until golden and cooked through. Remove and keep warm.
Crispy Pork
In the same frying pan, reduce the heat to low and add the pork rashers. Cook gently for about 5 minutes to render the fat, then increase the heat to medium-high and fry for another 5 minutes until crisp and golden. Remove from the pan and set aside, leaving the rendered fat in the pan.
Herbed Crème Fraîche
In a small bowl, combine the crème fraîche, chives, wholegrain mustard, dill, lemon zest and lemon juice. Season with salt and pepper and mix well.
Fried Eggs
Return the frying pan with the rendered pork fat to medium heat. Crack in the eggs and season with salt and pepper. Cook until the whites are set and the yolks are cooked to your preferred consistency.
To Serve
Place two rösti on each plate. Add a dollop of the crème fraîche and top each rösti with a fried egg. Scatter over the crispy pork lardons. Serve with the roasted tomatoes on the side and garnish with microgreens.
