![Sweet Potato rosti with guacamole and poached egg and a stem of brocollini](https://i0.wp.com/popupchef.uk/wp-content/uploads/2020/05/IMG_3246-copy.jpg?resize=768%2C1024&ssl=1)
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.
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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.
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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.