There has never been a better time to be (or eat) a perfectly cooked egg. They’re so trendy that all you have to do for guaranteed Instagram likes is break a yolk and step away from the magic. The silky texture, versatile nature, world of flavor and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Eggs, a collection of delightful spins on this simple, perfect canvas. Craving Mexican? You know what to do.
This Mexican-inspired “tostada” on a rösti base is sure to kick-start your day. Sriracha sauce adds a fiery sweetness.
- 12 1/2 ounces (about 2 medium-sized) Desiree potatoes
- 1 small red onion
- 2 tablespoons plain (all-purpose) flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 spring onions (scallions), diced
- 2 tablespoons chopped coriander (cilantro leaves)
- 1 egg, lightly beaten
- vegetable oil, for shallow frying
- salt and black pepper
- 2 eggs
- 1 ripe avocado
- juice of 1/2 lime
- 1/2 green chili pepper, deseeded and finely sliced
- sour cream
- Pinch smoked paprika
- A few coriander (cilantro) and mint leaves
For the rostada
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 (scallions), coriander (cilantro) and egg. Mix well.
Heat enough oil to cover the base of your pan by about 1cm/½ inch 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, for 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, a sprinkling of paprika, the herbs and a drizzle of hot sauce.