A Mexican-inspired ‘tostada' on a rosti base, this breakfast is sure to kick-start your day. Look out for sriracha hot sauce, it adds a fiery sweetness to any breakfast egg.
350 g (about 2 medium) Desiree potatoes
1 small red onion
2 Tbs plain flour
1/2 tsp smoked paprika plus a pinch extra to dust
1/2 tsp salt
2 spring onions, finely diced
2 Tbs chopped coriander leaves
1 egg, lightly beaten
Vegetable oil, for shallow frying
Salt and freshly ground black pepper
1 ripe avocado
Juice of 1/2 lime
1/2 green chilli, deseeded and finely sliced
Coarsely grate the potatoes and onion, wrap in a clean tea towel or J-cloth and squeeze out as much liquid as you can. Put in a bowl and stir through the flour, paprika, salt, spring onions, coriander and egg. Mix well.
Heat enough oil to cover the base of your pan by about 1cm over medium heat. Add half the rostada mixture, spooning it evenly across the pan.
Fry for 3 minutes, or until golden brown, then flip over and fry the other side for a further 3 minutes until golden, crisp and cooked through. Remove the rostada with a slotted spoon and drain on kitchen paper. Repeat with the remaining mixture.
Drain the oil from the pan and put back over medium heat. Crack your eggs in and fry until the white has set but the yolk remains runny, about 3 minutes.
Meanwhile, peel and slice the avocado and squeeze over the lime. Top each rostada with a fried egg, the avocado, chilli, a spoonful of soured cream dusted with paprika, the herbs and a drizzle of hot sauce.
Credits: This is an edited extract from Posh Eggs published by Quadrille RRP $29.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Posh Eggs published by Quadrille RRP $29.99 and is available in stores nationally.