dukkah rosti with guacamole & poached eggs

Author

Bart Beek

Servings

2

Ingredients

• 2 free-range eggs
• 1 avocado, deseeded and skin removed
• small bunch coriander, roughly chopped
• 1 jalapeno chilli, roughly chopped
• 1 garlic clove, crushed
• ¼ red onion, roughly chopped
• Juice of 2 limes
• Mount Zero Pink Lake Salt, to taste
• 2 potatoes
• ½ tsp Mount Zero Pink Lake Salt
• 2 tsp Mount Zero Egyptian Dukkah, plus extra for the egg
• 30ml Mount Zero Frantoio Extra Virgin Olive Oil, plus extra for the plate
• 80g Gruyère cheese, grated

Directions

1. Pulse all ingredients in a mini food processor until smooth. Adjust the seasoning to your taste.
2. Grate the peeled potato in a bowl and wash several times with water to remove excess starch. Squeeze out as much remaining water, then mix in the salt. Leave to sit for 20 minutes.
3. Preheat the oven to 180 degrees Celsius.
4. Add in the dukkah and combine.
5. Divide rosti mix into 4 even sized patties. Place the olive oil into a heated frypan and add in the rosti patties.
6. Grill and press to flatten until golden brown and crisp.
7. Sandwich the grated Gruyère cheese between the rosti and place into an oven set at 180°C for several minutes to melt the cheese. Remove and keep warm.
8. Bring a saucepan of water to simmer and slide a plate to the bottom.
9. Crack an egg into a slotted spoon and gently shake out any loose egg white.
10. Stir the water to form a whirlpool, then gently slide the eggs into the centre of the swirling water. Poach for 4 minutes, then carefully lift out and place onto a plate.
11. Place a rosti onto a warm plate, spoon some guacamole over the rosti and top with a poached egg.
12. Sprinkle some dukkah over the egg, add some olive oil to the plate and season with Pink Lake salt.