Lyndey Milan's Poached eggs on potato roesti

Method 

1. Pre-heat oven to 180ºC (160ºC fan-forced)

2. For the roesti: combine potato and salt in a bowl; squeeze out in a clean tea towel to remove excess liquid. Melt half the butter in an 18cm frying pan. Spread potato evenly into pan, flatten with spatula. Cook, uncovered, over a medium heat until golden brown underneath; invert roesti onto large plate. Melt remaining butter in pan and slide roesti back into pan. Cook, uncovered, until golden brown and tender, approx. 5 minutes each side. Cut into four wedges. Place on a baking try and put in oven for a few minutes while you prepare everything else.

3. Grill or fry prosciutto until crisp. Add to baking tray with roesti.

4. To poach eggs: bring a medium frying pan of water to the boil over high heat. Do not salt. Meanwhile crack eggs into separate small bowls. Once water is boiling, turn off the heat completely and allow the bubbles to subside. Carefully slide eggs into the water and place the lid on the frying pan. Allow no more than 5 minutes for eggs with firm whites and soft yolks. Remove eggs from the water with a slotted spoon and drain on kitchen towel.

5. Meanwhile, boil, steam or microwave asparagus until just tender; drain. 

6. To serve, place a wedge of roesti on four warmed plates. Top with asparagus, eggs then crumble prosciutto on top. Season with salt and pepper and serve immediately with tomato relish.

Lyndey’s note: although adding vinegar to the water inhibits the whites spreading when poaching eggs, I don’t like the taste it gives them. You can also cook eggs one at a time by swirling boiling water in a saucepan and sliding the egg from the cup into the middle of the whirlpool and poaching for 3½ minutes. However, this has to be done one at a time.

Wine Match

Sparkling or Rosé