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Egg-topped parsnip rosti recipe
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Parsnips are in season during the colder months, and their sweet flavour is great in this rosti recipe topped with baked eggs. Finish with oozy cheese, spinach and lemon for a gluten-free brunch idea that's sure to go down well. See method
Ingredients
- 4 parsnips, peeled if large
- 1 large Maris Piper potato, peeled
- 2 tbsp olive oil, plus 2 tsp for greasing
- 50g grated pecorino
- 1 lemon, zested, plus 2 tsp juice
- 6 eggs
- 60g spinach
If you haven't got any Maris Pipers, try using King Edward potatoes
Each serving contains
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Energy
995kj
238kcal
12%
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Fat
15g
21%
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Saturates
4g
21%
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Sugars
5g
6%
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Salt
1g
17%
of the reference intake
Carbohydrate 16.6g
Protein 12g
Fibre 4.6g
Method
- Boil the parsnips and potato for 10 mins. Drain and leave to steam until cool enough to handle.
- Preheat the oven to gas 6, 200°C, fan 180°C. Coarsely grate the potato and parsnips, discarding any woody cores. Tip into a bowl and mix with 1 tbsp oil, the cheese, lemon zest and some seasoning. Line a large, shallow baking tray with baking paper and lightly brush over 2 tsp oil.
- Tip the parsnip mix onto the tray and spread out into an even layer. Bake for 35-40 mins until crisp.
- Meanwhile, whisk the lemon juice with 1 tbsp oil; season. When the rosti is crisp, crack over the eggs. bake for 8-10 mins until the whites are set and the yolks are cooked.
- Toss the spinach in the lemony oil and serve with the rosti.
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