Watercress Rösti With Poached Egg

1. 1

   Heat 1 tbsp oil in a frying pan. Sweat onion for 5 mins, until softened. Remove from heat and mix with potatoes and watercress. Beat 1 egg then mix in. Add cornstarch. Season.

2. 2

   Heat remaining oil in the frying pan. Add large spoonfuls of potato mixture to pan and cook until golden brown on both sides. Set aside and keep warm.

3. 3

   Bring a saucepan of water to a boil. Add vinegar. Reduce heat to a gentle simmer. Gently slide remaining eggs into simmering water. Turn off heat, cover and set aside for 3 mins. Drain with a slotted spoon. Serve on rosti. Garnish with watercress.

* Per serving · 4 servings · Values may vary.

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