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1
Preheat oven to 350u00b0F. Stir lemon zest, chili, lemon thyme, garlic and extra virgin olive oil in a small saucepan over low heat for 5 mins, or until warm. Remove from heat and stir in 3 tbsp lemon juice. Season.
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2
Place mushrooms on a baking tray. Drizzle with some of the lemon chili dressing. Season. Bake for 15 mins, or until mushrooms are tender.
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3
Meanwhile, combine grated sweet potatoes with flour and 1 egg in a medium bowl. Season.
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4
Heat 1/2 the olive oil in a large frying pan over medium-low heat. Add 1/4 of the sweet potato mixture, flattening with a spatula to form a 5 inch round. Cook for 2-3 mins per side, or until browned and cooked through. Transfer to a tray and cover with foil to keep warm. Repeat with remaining mixture to make 4 rosti in total.
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5
To poach the eggs, half-fill a large deep frying pan with water. Add vinegar and bring to a gentle simmer. Break 1 egg into a cup. Make a whirlpool in the water then slide egg into whirlpool. Repeat with a second egg. Cook eggs for 3 mins, or until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels. Keep warm. Repeat poaching with remaining eggs.
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6
Add remaining olive oil to a large saucepan and place over medium-high heat. Cook spinach, covered, stirring occasionally, for 2 mins, or until just wilted. Season.
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7
Divide rosti between serving plates. Top with spinach, mushrooms and eggs. Drizzle eggs with remaining lemon chili dressing.
