Butternut Rösti with poached eggs

We’re huge followers of a rösti and these spicy butternut variations are nice for Sunday brunch with some poached eggs.

Butternut röstis with poached eggs – 4 p

• 1 small butternut squash, peeled and coarsely grated
• 1 massive onion, finely chopped
• 3 tsp sea salt flakes
• 1 full tablespoon of flour
• 1 teaspoon of turmeric
• 1 tsp floor cumin
• 1 tsp floor coriander
• 1 tsp floor cinnamon
• 1 bunch of spring onions, finely chopped
• 15 g dill, finely chopped
• 5 massive eggs
• vegetable oil, for frying

Put the grated pumpkin and onion in a mixing bowl and add the salt. Combine properly along with your hand and go away for about half an hour. Place the combination in a clear fabric and squeeze out as a lot liquid as doable, then return it to the bowl.

Preheat the oven to 160C/fuel mark 3.

Carry a big pan of water to the boil to poach the eggs.

Line a baking sheet with parchment paper and warmth a big skillet over medium warmth.

Add the flour, spices, spring onions and a lot of the dill to the pumpkin combination and blend properly along with your fingers (gloves really helpful). Break in 1 egg and blend once more, add loads of black pepper. Form the combination into 12 small röstis about 1 cm thick.

Warmth an excellent quantity of oil within the sizzling frying pan and fry the röstis in 5-6 minutes per aspect till brown and crispy. Maintain heat within the oven on the baking paper-lined baking sheet when you bake the remaining.

Rigorously break the eggs into the boiling water and poach for 3 minutes.

Place 3 röstis on every plate, high with a poached egg, a pinch of dill and a few black pepper.

(Authentic Sirocco recipe by Sabrina Ghayour, Mitchell Beazley, 2016.)