|4||potatoes — peeled|
|5 g||fresh parsley — finely chopped|
|5 g||fresh chives — finely chopped|
|salt and freshly ground black pepper|
|250 g||baby tomatoes — on the vine|
|4||courgettes — thinly sliced lengthways|
|1||aubergine — thinly sliced|
|150 g||goat's milk cheese — sliced into rounds|
|2||vinegar — white wine|
|rocket — wild, to garnish|
Preheat oven to 180°C. Place tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground pepper. Roast in oven for 15 mins or until soft and juicy. Remove and set aside.
Heat a grill pan until hot and grill courgettes and aubergine slices for a few seconds on each side or until you achieve slight grill marks. Remove from pan, season with salt, pepper and a squeeze of lemon juice and drizzle with a little olive oil. Toss to combine and set aside.
Grate potato into a clean bowl and squeeze dry by squeezing all the liquid out. Add the chopped herbs and season with salt and pepper.
Heat a pan with a little olive oil and fry tablespoons full of the mixture for about 5 minutes on each side or until golden brown and crispy. (Press down slightly to achieve a thin rösti).
Meanwhile bring a small pot of water to the boil and add vinegar. Reduce heat to a simmer and using a spoon, stir water in a circle, creating a whirlpool. Carefully crack egg into the centre and allow to poach gently for 2-3 mins.
Remove from water using a slotted spoon and carefully place on some absorbent paper to drain any excess water. Place 1 rösti onto a plate and top with grilled vegetables, roasted tomatoes, a few slices of goats cheese and a poached egg. Season with salt and pepper, garnish with wild rocket and serve immediately.
Recipe reprinted with permission of Source Food.