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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.

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

Sweet Potato Rosti with Guacamole & Poached eggs


Great for a sexy brunch or breakfast. 



400 grams of sweet potatoes (about 2 medium sweet potatoes).

70 grams of cheddar cheese

2 x eggs

2 x avocado

1 x lime juice

4 x eggs (for poaching)


Sweet Potato Rosti.

  1. Peel and then grate your sweet potato into a bowl.
  2. Grate the cheese and add to the bowl.
  3. Add 2 whole eggs and season with salt and pepper, mix well. 
  4. Place the greaseproof paper onto a baking sheet and pat 4 equal circles of sweet potato rosti mix into them.
  5. Bake at 180°c on the grill setting for 10 minutes each side.

Meanwhile, Avocado Guacamole

  1. Half the avocado, take out the stone, and half again, peel the skin away.
  2. Smash the avocado with a fork in a bowl, add lime juice, salt and pepper. 
  3. Set aside, ready to assemble.

Poached Eggs

  1. In a 3-inch shallow pan, heat some water to simmer. (Enough to cover the eggs)
  2. Crack your eggs into small bowls.
  3. Make sure the water is not boiling and slowly drop your eggs into the water.
  4. Leave to cook for 3 to 4 minutes. Check with a slotted spoon, you want the eggs to be firm with a slightly soft yolk so it is still a little runny. 


  • Place your baked sweet potato onto a plate.
  • Add a good dollop of guacamole.
  • Then place your poached egg on top.
  • Serve and devour.


Try to time when your sweet potato rosti is 4 to 5 minutes away from being cooked to cook your poached eggs.

Add a little bacon or some nice grilled Cumberland sausages if you fancy some meat as an addition.

Or some nice steamed spinach or broccolini on the side.

Keywords: Sweet potato rosti with guacamole & poached egg

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