Sweet Potato rosti with guacamole and poached egg and a stem of brocollini

Sometimes all you need is a little inspiration and this brunch recipe was exactly that, from a Facebook group I’m apart of. I adapted it slightly, adding some cheese to the mix, obviously.

The sweet potato and cheese rosti, smashed avocado and poached egg goes so well together. It really is a delight to eat.

A rosti is basically, a grated potato and in this case, grated sweet potato, mixed with cheese, eggs, salt and pepper.

Then you pat it into a ring on a tray and bake for 10 minutes on the grill, setting each side.

Half an avocado, take out the stone and peel back the skin. Then smash it up in a bowl with a fork, add lime, salt and pepper.

When your sweet potato rosti is nearly ready, poach some eggs for 3 to 4 minutes in slightly simmering water. Drain with a slotted spoon when firm yet a little soft for a runny yolk.

Assemble your baked sweet potato rosti with a good dollop of guacamole and poached egg on top. Serve and devour.