Baked Vegetable Rosti with Guacamole and Poached Egg

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 4 Potatoes
  • 4 Carrots
  • 1 Parsley roots
  • Salt, pepper, olive oil
  • 1 Ripe avocado
  • 1 Tomato
  • 1 Clove of garlic
  • Lemon juice
  • 4 Eggs
  • Vinegar


  • For the rösti, clean and grate the vegetables. Knead in 1 teaspoon of salt and let stand for 10 minutes. Then squeeze out the vegetables, pour a little olive oil (approx. 3 tbsp) over them, pepper them vigorously, add salt if necessary. Mix everything and pour thinly into a greased baking dish. Bake in the oven at 180 degrees for about 30 - 35 minutes.
  • In the meantime, cut the avocado in half, peel the flesh and place in a small bowl. Immediately drizzle a little lemon juice over it so that it doesn't turn brown. Peel and finely chop the clove of garlic. Quarter the tomato, peel the insides and cut the fillets into cubes. Mash the pulp with a fork, fold in the diced tomatoes and garlic. Now season with salt and pepper.
  • Shortly before the end of the baking time, bring about one liter of water to the boil with a strong dash of vinegar. When it boils, add salt. Turn off the heat; beat an egg into two cups and immediately pour them into the water. Do the same with the other two eggs. Let the eggs soak for about 3 minutes. The longer, the firmer the eggs will be. Take the rösti out of the oven and place the eggs on it. Serve with the pan. We also had lamb's lettuce with it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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