Rosemary and fennel pumpkin rosti with fried eggs

Discover the beauty of a flavoursome, nutritious meal with our Rosemary and fennel pumpkin rosti with fried eggs. This recipe is a symphony of deliciousness, combining the sweet and earthy flavors of pumpkin, the aromatic essence of rosemary and fennel, and the classic satisfaction of fried eggs. Perfect for breakfast, brunch, or even a light dinner, it’s sure to leave your tastebuds dancing with delight.

Ingredients for Rosemary and fennel pumpkin rosti with fried eggs

For this delightful dish, you will need:

– 1 small pumpkin (about 2.2 pounds / 1 kilogram)
– 2 tablespoons of rosemary leaves (30 millilitres)
– 2 tablespoons of fennel seeds (30 millilitres)
– Salt and black pepper to taste
– 4 large free-range eggs
– 2 tablespoons of olive oil (30 millilitres)
– 2 tablespoons of butter (30 millilitres)

Preparation and cooking time: Approximately 1 hour

Serves 2

Nutrition Facts (per serving):
Calories: 440
Protein: 14g
Carbohydrates: 20g
Fat: 34g
Fiber: 6g
Sugar: 7g

Instructions for Rosemary and fennel pumpkin rosti with fried eggs

1. Start by preheating your oven to 200°C (392°F).

2. Peel the pumpkin, remove the seeds and grate it coarsely.

3. In a mixing bowl, combine the grated pumpkin, rosemary leaves, fennel seeds, salt, and pepper.

4. Heat one tablespoon each of olive oil and butter in a large oven-proof skillet over medium heat.

5. Add the pumpkin mixture to the skillet, pressing it down with a spatula.

6. Cook the rosti for about 10 minutes, or until the bottom is golden brown.

7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the rosti is crispy and golden.

8. In the meantime, fry the eggs in the remaining oil and butter, until they are cooked to your liking.

9. Remove the rosti from the oven, let it cool slightly, then top with the fried eggs.

Tips

1. When grating the pumpkin, you can use a box grater or a food processor with a grating attachment.

2. The rosti can also be flipped and cooked on the other side instead of being baked, but this requires a bit of skill to do without breaking it.

3. Feel free to adjust the amount of rosemary and fennel to suit your taste.

Serving Suggestions

The rosemary and fennel pumpkin rosti with fried eggs is a versatile dish that can be enjoyed at any time of the day. Serve it hot from the oven for a hearty breakfast or brunch, or pair it with a green salad for a light and satisfying dinner. The rich flavors of the rosti and eggs are complemented beautifully by a dollop of Greek yogurt or a drizzle of hot sauce, if you prefer a bit of heat.

In conclusion, this Rosemary and fennel pumpkin rosti with fried eggs recipe is a delicious and nutritious choice that is sure to impress. It’s time to step into your kitchen, roll up your sleeves, and start cooking!