John Myers
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Oven Rösti with Poached Eggs and Sheep Cheese
The perfect oven rösti with poached eggs and sheep cheese recipe with a picture and simple step-by-step instructions.
- 5 Eggs
- 1 Parsnip fresh
- 3 Carrots
- 300 g Potatoes
- Olive oil
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- Sugar
- 100 g Sheep cheese
- Seasonal herbs
Oven rösti
- Slice the pastinake, carrots and potatoes thinly – mix with an egg, olive oil, salt, pepper, sugar and nutmeg and place in a baking dish – bake in the oven at 190 ° C for 15 minutes until crispy.
Poached eggs
- Place the remaining eggs one by one in a bowl and poach them in hot (not boiling) water, skim off as soon as they float on top (do not stir – just slide into them).
- Skim the eggs, place them on the rösti and crumble sheep feta over them. Sprinkle with fresh herbs and serve.
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