Poached Eggs and Salmon in Potato Rosti Baskets

Required Items to Prepare 

• 1 tablespoon white vinegar
• 4 eggs
• 60g pkt baby rocket leaves
• 300g smoked salmon

Method/ Steps for Preparing

• Place the potato and water in a microwave.
• Cover with 2 layers of plastic wrap.
• Cook in microwave on high for 6 minutes or until potato softens slightly.
• Drain.
• Set aside for 10 minutes to cool.
• Preheat oven to 200C.
• Spray four 250ml (1-cup) muffin pans with oil.
• Coarsely grate the potato into a large bowl.
• Add the olive oil and season.
• Use your hands to mix until well combined.
• Press the potato mixture evenly into the prepared pans.
• Bake for 35-40 minutes or until golden brown and a little crisp.
• Set aside in the pans for 2-3 minutes to cool slightly.
• Meanwhile, add vegetable oil to a small saucepan to come 1cm up the side
• Pat the capers dry with paper towel.
• Add to the saucepan. Stir for 1-2 minutes or until golden and crisp.
• Transfer to a plate lined with paper towel.
• Bring a large saucepan of water to the boil over medium heat. Add the vinegar.
• Crack the eggs into separate small bowls or cups.
• Carefully slide the eggs into the water.
• Cook for 3 minutes or until the whites are opaque and just firm.
• Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
• Divide the potato baskets among plates.
• Top with the rocket, smoked salmon and eggs.
• Sprinkle with the fried capers.

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