Peel and grate the potatoes and carrots, mix them together with some salt and leave them for 5 minutes. Drizzle some of the olive oil and some pepper into a bowl and then put handfuls of the potato and carrot mix into the bowl (BUT squeeze out the excess liquid first! This is icky but makes sure that you get a really good crispy rosti), mixing them with the oil. Scatter the mixture evenly over an oiled baking tray and then roast for about 35 minutes.
3.
Whilst this is cooking, mix the mustard, a squeeze of lemon juice and some olive oil into a bowl. Blanch the peas (in boiling water for literally a minute) and add them to the dressing. Mix the spinach in with them.
4.
Just before the rosti is cooked, bring the water (the saucepan that you used for the peas is easiest) to a simmer. Poach the eggs in this water (3/4 minutes depending on how you like them). Serve the rosti with the poached eggs on top, and sprinkle the salad over it. Crumble the feta on top and then let everyone dig in and enjoy!
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Tanya
